Spicy Roasted Pumpkin with Honey and Feta
This quick and easy gluten-free side dish is perfectly seasonal with sweet caramelized onions, honey, feta cheese, and pumpkin seeds!
Ready for Fall
It’s been a beautiful, long summer here in Minnesota, but we’re already thinking about Thanksgiving! It’s about a month away but we’ve already got a few things on our ‘must-make’ list and this one is at the top!
Roasted pumpkin, sweet potatoes, and squash make the most amazing caramelized veggies. Whichever one you pick, they’re naturally sweet. Add a bit of spice, a drizzle of honey, and a splash of balsamic and any squash can transform into the best crispy, savory-sweet dish you’ve had in a long time.
Spicy Roasted Pumpkin with Honey and Feta
Prep Time: 10 minutes
Total Time: 35 minutes
Makes 4 servings
METHOD
Heat oven to 425°F. In a large bowl, toss the pumpkin and onion with the oil, honey, vinegar, red pepper flakes, salt, and pepper.
Bake 20 to 25 minutes or until caramelized and fork-tender, adding the pepitas in the last 5 minutes. Top with the feta cheese and parsley and serve.
INGREDIENTS
2 pounds pumpkin or squash or sweet potato, quartered, seeded and cut into 1/2-inch slices
1 red onion, cut into wedges
3 tablespoons olive oil
3 tablespoons honey
1 tablespoon balsamic vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon coarse Kosher salt
Pinch cracked pepper
1/4 cup pumpkin seeds (pepitas)
1/3 cup crumbled feta cheese
Chopped fresh parsley
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