Roasted pumpkin wedges with feta and thyme

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


  • 1kg pumpkin
  • 2 tbsp olive oil
  • A pinch of chilli flakes
  • 1 garlic bulb
  • 4 sprigs fresh thyme, leaves picked
  • 150g fresh feta, crumbled


Preheat the oven to gas mark 6 (200°C / fan 180°C).

Peel the pumpkin and then, using a large sharp knife, cut into generous-sized wedges, discarding the seeds as you go.

Arrange the pumpkin wedges in a large, shallow baking dish.

Drizzle with the olive oil and scatter the chilli flakes over the wedges.

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.

Serve and enjoy with some cool Tesco Houmous.