Roasted Pumpkin with Feta
Wedges of pumpkin roasted with honey and herbes de Provence until caramelised and sticky at the edges, scattered with salty crumbled feta. Sweet, salty and fragrant. Not a traditional French dish, but it borrows all the right Southern flavours!
Ingredients
- 1 kg pumpkin or butternut squash
- 3 tbsp olive oil
- 1 tbsp Herbes de Provence
- 150 gr feta
- 1 tbsp pumpkin seeds optional, for serving
- 1 tbsp sunflower seeds optional, for serving
- 2 tbsp honey
- 1 handful flat-leaf parsley
- salt and black pepper
Equipment
Instructions
1. Preheat and roast
- Heat the oven to 200°C (180°C fan). Cut the squash into 2–3cm wedges (peel butternut; leave potimarron unpeeled). Toss on the tray with olive oil, thyme, salt and pepper, and spread in a single layer. Roast for 25 to 30 minutes, turning once, until deep golden and caramelised at the edges and soft through.
2. Toast the seeds
- Meanwhile, toast the seeds in a dry frying pan over medium heat for 2 to 3 minutes, until they pop and colour. Tip out to cool.
3. Arrange
- Arrange the warm squash on a platter. Crumble the feta over, scatter with the toasted seeds and herbs, and add chilli flakes if using.
4. Finish
- Drizzle generously with honey. Serve warm or at room temperature.
Notes
- Roast until properly caramelised, deep golden sticky edges, not just soft and pale. That's the sweetness.
- Don't crowd the tray, or the squash steams. Use two if needed.
- Potimarron doesn't need peeling; butternut does.
- Go easy on the salt, the feta brings plenty.
- Add feta and honey at the end, off the heat, so the feta stays creamy and the honey glossy.