Name: Roast Pumpkin With Feta & Honey Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 medium pumpkin (about 2-3 lbs or 1-1.5 kg), peeled, seeded, and cut into 1-inch cubes; 3 tablespoons (45ml) olive oil, extra virgin; 2 tablespoons (30ml) honey, raw preferred; 4 oz (115g) feta cheese, crumbled; 1 teaspoon sea salt; 1/2 teaspoon black pepper, freshly ground; 1 teaspoon dried thyme; 1/4 cup (30g) chopped walnuts (optional)

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Introduction

Roast Pumpkin With Feta & Honey is a simple yet delightful dish that balances sweet, savory, and tangy flavors beautifully. With just a few fresh ingredients, you can create a warm, comforting side that feels special any time of year.

The image shows a close-up of roasted butternut squash cut into large, thick chunks with a glowing orange color and slight char marks. The squash pieces are arranged in a deep white bowl, with a sprinkle of white crumbled cheese scattered unevenly on top. Fresh green thyme sprigs and dried herbs are spread over the squash, adding texture and color contrast. A layer of oil or glaze lightly coats the bottom of the bowl, giving the squash a shiny, moist look. The entire dish sits on a white marbled surface, enhancing the warm tones of the food. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium pumpkin (about 2-3 lbs or 1-1.5 kg), peeled, seeded, and cut into 1-inch cubes
3 tablespoons (45ml) olive oil, extra virgin recommended
2 tablespoons (30ml) honey, raw honey preferred
4 oz (115g) feta cheese, crumbled
1 teaspoon sea salt, or to taste
1/2 teaspoon black pepper, freshly ground
1 teaspoon dried thyme (fresh also works)
1/4 cup (30g) chopped walnuts (optional)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Peel and seed the pumpkin, then cut it into 1-inch cubes for even roasting.
Step 2: In a large bowl, toss the pumpkin cubes with olive oil, sea salt, black pepper, and thyme until evenly coated. Spread them out on a baking sheet in a single layer to avoid overcrowding.
Step 3: Roast the pumpkin for 30-35 minutes, flipping the pieces halfway through to ensure golden edges and tender insides.
Step 4: Remove the tray from the oven, drizzle honey over the hot pumpkin, then sprinkle crumbled feta and walnuts (if using) on top. The residual heat will slightly melt the cheese.
Step 5: Transfer to a serving dish or serve directly from the baking sheet. Enjoy warm as a flavorful side or light meal.

Tips & Variations

Add 1/2 teaspoon chili flakes or hot sauce before roasting for a spicy kick.
Swap thyme for fresh rosemary or sage for an earthy twist.
Use pecans or almonds in place of walnuts for different nutty flavors.
Replace feta with goat cheese for a creamier texture.
Use maple syrup instead of honey for an autumnal sweetness.
For a vegan version, omit feta and honey, using plant-based cheese and agave nectar.
Add a squeeze of lemon or orange zest after roasting for a bright citrus note.
Sprinkle pumpkin seeds on top for extra texture and nutty flavor.

Storage

Store leftover roast pumpkin in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Note that the texture of the feta may change slightly upon reheating.

How to Serve

A close-up view of a white bowl filled with roasted orange butternut squash cubes, each piece showing a caramelized, slightly charred texture on the edges. The squash is sprinkled with crumbly white cheese and finely chopped green herbs, alongside some sesame seeds and small bits of seasoning. Fresh sprigs of green rosemary rest on top, adding a natural contrast. The bowl sits on a white marbled surface, enhancing the dish's warm and fresh colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash instead of pumpkin?

Yes, butternut or kabocha squash work well as substitutes and provide a similar sweetness and texture.

How do I prevent the pumpkin from becoming mushy?

Cut the pumpkin into uniform 1-inch cubes and avoid overcrowding the baking sheet to allow proper roasting and caramelization, which keeps the pumpkin tender yet firm.