Roasted Pumpkin with Feta
Wedges of sweet roasted pumpkin, caramelised at the edges, scattered with salty feta and fragrant herbes de Provence. This isn't a traditional French dish, it's a modern riff that borrows the best of Provençal flavours. Stupid easy, looks impressive, works as a side or a light main.
Ingredients
- 1 kg pumpkin or butternut squash
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tbsp Herbes de Provence
- 100 gr feta
- 1 handful flat-leaf parsley
- salt and black pepper
- 1 tbsp pumpkin seeds optional, for serving
Instructions
- 1. Preheat and prepGet your oven up to 200°C (180°C fan). While it heats, tackle the pumpkin. Butternut squash is the easiest option here, the skin peels off fairly easily. Traditional pumpkin varieties need a bit more knife work, but they caramelise beautifully. Cut into wedges roughly 3cm thick at the widest point. Consistency matters more than perfection, you want them to cook at the same rate.
- 2. Season the pumpkinIn a small bowl, mix the olive oil with the honey. Arrange the pumpkin wedges in a single layer in a large baking tray, don't crowd them or they'll steam rather than roast. Drizzle over the honey-oil mixture and use your hands to coat each piece. Scatter over the herbes de Provence, and season generously with salt and pepper.
- 3. Roast until caramelisedSlide into the oven and roast for 35-40 minutes, turning the wedges halfway through. You're looking for tender flesh (a knife should slide through easily) and golden, slightly charred edges. The honey will help them caramelise, don't panic if some bits look almost burnt, that's flavour.
- 4. Add the feta and finishRemove from the oven and immediately scatter over the crumbled feta while the pumpkin is still hot. The residual heat will soften the cheese slightly without melting it completely. Finish with the fresh parsley and pumpkin seeds if using. Serve warm.
Notes
- Squash choice: Butternut squash is the most reliable option, it holds its shape well and has a sweet, nutty flavour. Potimarron (red kuri squash) works brilliantly if you can find it, and the skin is thin enough to eat once roasted. Crown Prince or Delica are also excellent.
- Don't skip the honey: It's not there for sweetness alone, it helps the pumpkin caramelise and creates those sticky, golden edges that make this dish.
- Feta variations: Greek feta (sheep's milk) has more tang and crumble. Danish or "salad cheese" is milder but won't have the same punch. Use what you prefer, but proper feta makes a difference.
- Make it vegan: Skip the feta and finish with toasted pine nuts or walnuts and a drizzle of tahini. Still brilliant.
- Serving suggestions: Excellent alongside roast lamb or chicken. Also works as a light vegetarian main with crusty bread and a green salad, or tossed through couscous or lentils.