Maple Roast Pumpkin
A gorgeous roast pumpkin recipe with maple and feta cheese. Perfect for fall entertaining and the holiday period.
- 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.
Calories: 246kcalCarbohydrates: 32gProtein: 5gFat: 12gSaturated Fat: 4gCholesterol: 15mgSodium: 195mgPotassium: 661mgFiber: 4gSugar: 14gVitamin A: 17804IUVitamin C: 35mgCalcium: 187mgIron: 2mg