Slightly sweet, sticky roast pumpkin with maple glaze and feta cheese. The perfect accompaniment to a Thanksgiving feast or Christmas dinner!
Oh hey Fall, except really it’s oh hey Spring! Regardless, I have a butt ton of pumpkins in my house right now that I really needed to use up. Given that fall is approaching the US, I though it was the perfect time to bust out my favourite side dish – maple roast pumpkin with feta cheese and pepitas.
This is the most gorgeous dish for your Thanksgiving table. Although technically now I’m back in Australia, Thanksgiving doesn’t mean as much here, but I’m still determined to maintain some of our American traditions, including celebrating Thanksgiving the way we used to!
This roasted pumpkin dish is so cosy and comforting, combing some of my all time favourite combinations – sweet maple syrup, crunchy pumpkin seeds and creamy feta. Brought together in the most beautiful and easy side dish you can image. So…
How to Roast Pumpkin
What Type of Pumpkin to Use?
Here in Australia we get a vast variety of pumpkins – Kent, Jap, Grey and Butternut. For this recipe I loved using Kent or Jap/Kabocha pumpkin because I love the sweetness and texture.
However, when I lived in the US I had a hard time finding anything other than butternut squash. Kabocha pumpkin is sometimes easy to find, but you could use acorn squash or butternut squash for this recipe with similar results.
What ingredients do I need?
To make this recipe you need the following;
- good quality olive oil
- real maple syrup
- feta cheese – like danish or Australian feta
- pepitas for serving
- chopped rosemary
- your choice of pumpkin
How Long Does Pumpkin Take to Roast
Large pumpkin wedges don’t take as long as you probably think to roast. If you cut your pumpkin in similar sizes, cooking time should be between 30-40 minutes.
You want to roast your pumpkin until it starts to caramelise and go brown, without burning. You roast your pumpkin skin on and it’s totally ok to eat the skin as well!
What Should I Serve My Pumpkin With?
This roast pumpkin recipe is so versatile that you can easily serve it with any dish for Thanksgiving or Christmas. I love roast pumpkin as a side with Turkey or my garlic and rosemary boneless lamb roast.
This dish is a gorgeous side to enjoy all year round, but especially lovely for the upcoming holiday season! If you’re looking for a quick and easy, roast pumpkin dish then this maple roasted pumpkin is a must try!
Remember to leave a comment and star review if you’ve made this recipe, I love seeing and hearing from you!
Want more gorgeous side dishes? Try these;
- Creamy mashed cauliflower (Keto friendly, gluten free)
- Homemade oven baked fries
- Harissa roasted carrots with Farro and pomegranate
- Honey butter brussels sprouts
Maple Roast Pumpkin
- 1 kg kent pumpkin (2lbs), cut into wedges
- 5 tbsp maple syrup
- 3 tbsp olive oil
- 1 tbsp chopped rosemary
- 100 g feta cheese (3.5oz)
- 2 tbsp pepitas
- Preheat oven to 200C/400F and line a large baking tray with parchmant paper
- Cut pumpkin into wedges, or rounds if using butternut squash or acorn squash. Remove seeds. Skin can be kept on.
- Lay out pumpkin on your prepared baking tray
- Combine olive oil, maple syrup, rosemary and salt and pepper in a small bowl.
- Pour the olive oil mix over the pumpkin and use a silicone pastry brush or your hands to coat the pumpkin on both sides.
- Roast pumpkin for 30-40 minutes, flipping the pumpkin halfway. The pumpkin should be caramelised on top but soft enough in the middle to poke a knife into it.
- Remove the pumpkin from the oven, and crumble the feta cheese over the top and sprinkle with pepitas and some leftover rosemary for garnish. Serve immediately warmed.
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