Roasted pumpkin wedges with feta and thyme recipe

Roasted pumpkin wedges with feta and thyme

Answer the age old question, “How do you cook pumpkin?”, with this warm wedges and feta combination. This goes great as a side dish to roast chicken or steak.

Prep time: 5 minutes

Cook time: 35 minutes

Servings: 6 people

Preparation

Preheat the oven to gas 6, 200°C, fan 180°C.

Arrange the pumpkin in a large, shallow baking dish. Drizzle with the olive oil and scatter over the chilli flakes. Break the garlic bulb into cloves and nestle them, unpeeled, around the pumpkin. Season well and scatter over the thyme leaves.

Roast for 25-30 minutes, or until tender and lightly charred.

Add the feta for the last 5 minutes of cooking.

 

Ingredients

1kg (2lb) pumpkin, cut into wedges
2 tbsp olive oil
pinch chilli flakes
1 garlic bulb
4 sprigs fresh thyme, leaves picked
150g (5oz) fresh feta, crumbled

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Ingredients

1kg (2lb) pumpkin, cut into wedges
2 tbsp olive oil
pinch chilli flakes
1 garlic bulb
4 sprigs fresh thyme, leaves picked
150g (5oz) fresh feta, crumbled

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Preparation

Preheat the oven to gas 6, 200°C, fan 180°C.

Arrange the pumpkin in a large, shallow baking dish. Drizzle with the olive oil and scatter over the chilli flakes. Break the garlic bulb into cloves and nestle them, unpeeled, around the pumpkin. Season well and scatter over the thyme leaves.

Roast for 25-30 minutes, or until tender and lightly charred.

Add the feta for the last 5 minutes of cooking.