Maple Roast Pumpkin
A gorgeous roast pumpkin recipe with maple and feta cheese. Perfect for fall entertaining and the holiday period.
Ingredients
- 1 kg kent pumpkin (2lbs) cut into wedges
- 5 tablespoon maple syrup
- 3 tablespoon olive oil
- 1 tablespoon chopped rosemary
- 100 g feta cheese (3.5oz)
- 2 tablespoon pepitas
Instructions
- 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.