Mediterranean Roast Pumpkin with Feta & Honey
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
This Mediterranean Roast Pumpkin with Feta & Honey is the perfect mix of savory, sweet, and tangy. Roasted pumpkin turns soft and caramelized in the oven, then gets topped with creamy feta, a drizzle of honey, and a sprinkle of herbs and spices for a beautiful balance of flavor. It’s simple, elegant, and versatile enough to serve as a side dish, light lunch, or warm salad. Every bite combines earthy pumpkin with Mediterranean brightness and just the right amount of spice.
Ingredients
1 medium pumpkin or squash (such as butternut or kabocha), peeled and cubed
2 tbsp olive oil
Salt and black pepper, to taste
½ tsp red pepper flakes, chili flakes, or sumac (optional, for heat or tang)
1 tbsp balsamic vinegar (optional, for extra flavor)
1 clove garlic, minced (optional, for depth)
½ cup crumbled feta cheese
1 tbsp honey (more to taste)
1 tbsp chopped fresh herbs (parsley, thyme, or oregano)
2 tbsp chopped nuts (such as walnuts, almonds, or pumpkin seeds)
Instructions
Preheat the Oven:
Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Pumpkin:
Peel and cube the pumpkin into roughly 1-inch pieces. Place them in a large bowl and toss with olive oil, salt, pepper, and your chosen spice (red pepper flakes, chili flakes, or sumac). Add minced garlic and balsamic vinegar if using.
Roast:
Spread the pumpkin evenly on the prepared baking sheet. Roast for 25–30 minutes, stirring halfway through, until tender and golden brown on the edges.
Add the Toppings:
Transfer the roasted pumpkin to a serving dish. Sprinkle crumbled feta over the top, then drizzle with honey while the pumpkin is still warm. Add chopped herbs and nuts for texture and freshness.
Serve:
Serve warm as a side dish or over greens as a hearty salad. It’s also great with grilled chicken, quinoa, or couscous for a complete meal.
Tips & Variations
Choosing the Pumpkin:
Use butternut or kabocha squash for the best flavor and texture. Butternut turns silky and slightly sweet when roasted, while kabocha offers a richer, nutty taste. If you prefer not to peel, kabocha skin softens nicely during roasting and is completely edible.
Perfect Roasting:
For evenly browned pumpkin, don’t overcrowd the pan. Give the cubes space so they roast instead of steam. You can also toss them halfway through baking for uniform caramelization.
Balancing Flavors:
Honey and feta create that signature sweet-salty contrast—adjust the honey amount based on your taste.
A splash of balsamic vinegar before roasting adds tangy depth.
Sumac gives a lemony brightness if you want to skip chili flakes.
Cheese Options:
If you’re not a fan of feta, try goat cheese for creaminess or Parmesan for a sharper edge. For a dairy-free version, use vegan feta or omit the cheese altogether and increase the nuts or seeds for richness.
Add Crunch:
Toasted walnuts, almonds, pistachios, or pumpkin seeds make this dish even better. Add them after roasting so they stay crunchy.
Make It a Meal:
Turn this side into a main by serving it with cooked quinoa, couscous, or farro, or toss it into a warm grain salad with arugula or baby spinach.
Serving Suggestions:
It pairs beautifully with grilled chicken, lamb skewers, or Mediterranean baked fish. For a vegetarian spread, serve alongside hummus, roasted chickpeas, and pita bread.
Storage Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or skillet until warm and crisp again—avoid microwaving, as it softens the texture.
Q&A
Q: Can I use pre-cut pumpkin or frozen cubes?
Yes. Pre-cut or frozen pumpkin works well. If using frozen, thaw and pat dry before roasting to avoid sogginess.
Q: What can I substitute for honey?
You can use maple syrup or pomegranate molasses for a slightly different sweetness. Both work beautifully with feta and herbs.
Q: Can I make this ahead of time?
Yes, roast the pumpkin in advance and store it in the fridge. Reheat in the oven, then add feta, honey, and herbs right before serving.
Q: What herbs pair best?
Fresh thyme and oregano are classic choices, but parsley adds a lighter touch. You can mix herbs for a more layered flavor.
Q: Can I skip the feta for a vegan version?
Definitely. Add extra nuts or a sprinkle of nutritional yeast for that savory, cheesy flavor.
Nutrition
(Per serving, based on 4 servings)
Calories: ~220
Protein: 6g
Fat: 13g
Carbohydrates: 21g
Fiber: 4g
Sugar: 8g
Sodium: ~340mg
(Values may vary based on cheese and honey amounts.)
Conclusion
This Mediterranean Roast Pumpkin with Feta & Honey is proof that simple ingredients can make something unforgettable. The soft, caramelized pumpkin paired with creamy feta, a drizzle of honey, and fresh herbs hits every note—sweet, salty, and savory. It’s an easy, wholesome side that works for both cozy dinners and festive tables. Serve it warm, top it with a handful of nuts for crunch, and enjoy a dish that captures the warmth and brightness of the Mediterranean in every bite.