Ingredients
Vegetables
- 1 kg kent pumpkin (2 lbs), cut into wedges
Flavorings
- 5 tablespoons maple syrup
- 3 tablespoons olive oil
- 1 tablespoon chopped rosemary
Extras
- 100 g feta cheese (3.5 oz), crumbled
- 2 tablespoons pepitas (pumpkin seeds)
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F) to ensure it’s hot and ready to roast the pumpkin perfectly.
- Prepare Pumpkin Wedges: Place the pumpkin wedges in a large mixing bowl. Drizzle over the olive oil and maple syrup, sprinkle the chopped rosemary, and toss everything gently to coat the pumpkin evenly with the mixture.
- Arrange for Roasting: Spread the coated pumpkin wedges out in a single layer on a roasting tray lined with baking paper or foil to prevent sticking.
- Roast the Pumpkin: Place the tray in the preheated oven and roast for 35-40 minutes until the pumpkin is tender and caramelized, turning the wedges once halfway through cooking for even roasting.
- Add Feta and Pepitas: Remove the pumpkin from the oven, sprinkle crumbled feta cheese and pepitas evenly over the warm wedges.
- Serve Warm: Serve the maple roast pumpkin with feta immediately as a comforting side dish or a light vegetarian main.
Notes
- Use kent pumpkin or any sweet, dense pumpkin variety for best roasting results.
- Adjust the maple syrup quantity according to your preferred sweetness level.
- For a nuttier flavor, lightly toast the pepitas before adding them.
- Rosemary can be substituted with thyme or sage for a different herbaceous twist.
- This dish can be served warm or at room temperature, making it great for entertaining.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Australian
- Diet: Vegetarian
