Category: Dinner, Side Dishes
1 Loves
544 Views
Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
25 Mins
Total Time:
35 Mins
The perfect fall side dish! Spicy roasted pumpkin topped with feta, pumpkin seeds, and a hot honey drizzle. If you’re not a pumpkin fan, you can also swap out the pumpkin for butternut squash or sweet potatoes. This goes perfect in a fall salad too- toss it with more fall veggies and roast chicken to make a perfect dinner!
Ingredients
Adjust Servings
Instructions
- Start by turning your oven to 425. Cut your pumpkin in half, and scoop out the seeds and guts (if you want, save those pumpkin seeds to roast later!). Cut your pumpkin halves again so you have four quarters.
- Drizzle the slices generously with olive oil and massage into the pumpkin so it's evenly coated. Season with salt and pepper to taste, the cayenne pepper, and garlic powder. Drizzle with the balsamic vinegar.
- Bake for 20 - 25 minutes until the pumpkin is tender and pierces easily with a fork. Remove from the oven and let cool for a few minutes before cutting the skin off the slices.
- Dice your peeled pumpkin and add to a large bowl. Roughly chop your parsley and add to the pumpkin, top with feta, pumpkin seeds, and a generous drizzle of hot honey. Enjoy!
