Roasted Pumpkin with Feta & Honey

Roasted Pumpkin with Feta & Honey makes a cozy side or light main that balances sweet, salty and savory in every bite. The pumpkin caramelizes in the oven while feta adds a creamy tang and a drizzle of honey ties everything together. If you like pumpkin in other forms, try pairing this with a slice of pumpkin bread for a full autumn spread.

What makes this roast so appealing

This dish feels seasonal and simple. The aroma of roasted pumpkin fills the kitchen. It works for weeknights and for company. You can scale the recipe up for a holiday table or keep it small for two. If you want a cozy drink to go with it, consider a cup of ginger honey lemon tea to complement the sweet-savory flavors.

What you’ll love about this roasted pumpkin

The flavors hit familiar, comforting notes. The sweet pumpkin flesh caramelizes and becomes tender. Crumbled feta brings a salty contrast. A honey drizzle finishes with floral sweetness that lifts the dish.

This recipe also wins on speed and ease. Prep takes minutes. The oven does most of the work. You can roast the pumpkin while preparing a salad or side. Leftovers reheat well, so you get more value from a single oven use.

Cozy flavor with everyday ingredients

The ingredient list uses items you likely have on hand: pumpkin, olive oil, lemon, feta, honey and a few herbs or spices. The combination feels homey. The textures pair well soft pumpkin against crumbly feta.

Quick to make, easy to love

Cut, season, roast. That’s the method. No special equipment is required beyond a baking tray and a sharp knife. This makes the recipe accessible for cooks of any level.

Ingredients and substitutions

Here’s what you need to make Roasted Pumpkin with Feta & Honey and how you can swap things if necessary.

What You’ll Need for This Recipe

• 1 small sugar or kabocha pumpkin (about 2–3 lb), peeled and cut into wedges or cubes
• 2–3 tbsp olive oil
• Salt and freshly ground black pepper
• 1 tsp ground cumin or smoked paprika (optional)
• 3–4 oz feta cheese, crumbled
• 1–2 tbsp honey
• Fresh herbs (parsley, thyme or sage) for garnish
• Lemon wedges for serving

Smart Swaps for Dietary Needs

• Vegan: swap honey for maple syrup and use a plant-based feta.
• Lower-sodium: rinse or reduce feta and season pumpkin with lemon zest and herbs instead.
• Gluten-free: this recipe is naturally gluten-free when you check your feta for additives.

Smart Variation (Optional)

For a nuttier crunch, scatter toasted pumpkin seeds or walnuts on top before serving. For a warming spice note, add a pinch of cinnamon and nutmeg to the oil before tossing the pumpkin.

How to make Roasted Pumpkin with Feta & Honey

Follow these steps for tender, caramelized pumpkin and a balanced finish.

Step-by-step cooking instructions

1. Preheat the oven to 400°F (200°C). Line a baking tray with parchment.
2. Toss pumpkin pieces with olive oil, salt, pepper and your chosen spice. Spread the pieces in a single layer.
3. Roast for 25–35 minutes, flipping once, until edges brown and the flesh is tender when pierced.
4. Remove from oven and let rest for a few minutes. Transfer to a serving plate.
5. Crumble feta over the warm pumpkin. Drizzle with honey and finish with herbs and a squeeze of lemon. Serve warm.

Step	Details
1	Preheat oven to 400°F (200°C) and prepare the pumpkin.
2	Toss pumpkin in oil, season, and roast 25–35 minutes, turning once.
3	Top with feta, honey and herbs; serve with lemon wedges.

Tips for texture, timing & tools

• Cut pieces uniformly so they roast evenly.
• For deeper caramelization, finish with a minute or two under the broiler, watching closely.
• Use a wide tray to avoid crowding. Crowding steams the pumpkin instead of browning it.
• If you want crisp edges, toss the pumpkin in a little extra oil and spread in a single layer.

Keeping and warming leftovers

How to Store It Right

Cool to room temperature. Store in an airtight container in the fridge for up to 3–4 days. Keep feta separate if you want to avoid it softening too much.

Reheating Without Losing Flavor

Reheat in a 350°F (175°C) oven for 8–10 minutes to regain texture. Microwave works in a pinch, but the oven keeps edges pleasant and slightly crisp.

A Dish Worth Making Again and Again

This roast makes a reliable side, a vegetarian main with grains, or a component in salads and bowls. It also pairs well with sweet breads and warming drinks, such as pumpkin bread or ginger tea.

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FAQs

Can I roast pumpkin with the skin on?

Yes. Small sugar pumpkins and kabocha have tender skins that soften when roasted. You can leave the skin on for easier handling; simply cut into manageable wedges.

How do I stop the pumpkin from getting mushy?

Cut even pieces and avoid overcrowding. Roast at a higher temperature and check for tenderness often. A quick broil at the end helps firm edges.

What cheese works if I don’t have feta?

Go for a crumbly salty cheese. Ricotta salata or a firm goat cheese can work. For a dairy-free option, try a tangy plant-based feta alternative.

Is honey necessary?

Honey adds a floral sweetness that balances the salty feta. You can substitute maple syrup for a vegan finish or omit it if you prefer a purely savory dish.

Final Thoughts

If you want another take on this classic pairing, this Pumpkin Pie Cheesecake Bars: A Perfect Fall Treat link offers a slightly different approach and useful tips that may inspire your next roast.