roast pumpkin

Thyme adds a flavour hit to these tempting Mediterranean pastries.

Roast pumpkin and feta tarts

butternut pumpkin, peeled, seeded, cut into 1.5cm pieces

olive oil

(25 x 25cm) sheet butter puff pastry, just thawed

(3/4 cup) fresh ricotta

tbsp chopped fresh thyme

black olives,

tbsp pine nuts

drained marinated feta, crumbled

thyme

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A gorgeous roast pumpkin recipe with maple and feta cheese. Perfect for fall entertaining and the holiday period.

Maple Roast Pumpkin

pumpkin

maple syrup

rosemary

g feta cheese (3.5 ounces)

tbsp pepitas

Preheat oven to 200C/400F and line a large baking tray with parchmant paper

Cut pumpkin into wedges, or rounds if using butternut squash or acorn squash. Remove seeds. Skin can be kept on.

Lay out pumpkin on your prepared baking tray

Combine olive oil, maple syrup, rosemary and salt and pepper in a small bowl.

Pour the olive oil mix over the pumpkin and use a silicone pastry brush or your hands to coat the pumpkin on both sides.

Roast pumpkin for 30-40 minutes, flipping the pumpkin halfway. The pumpkin should be caramelised on top but soft enough in the middle to poke a knife into it.

Remove the pumpkin from the oven, and crumble the feta cheese over the top and sprinkle with pepitas and some leftover rosemary for garnish. Serve immediately warmed.

No peeling, no dicing, no faff and just three ingredients are needed to make soft, charred, roasted butternut squash that you can use in so many recipes. 
If you're anything like me, this technique for roasting squash is going to be a bit of a lifeline. Just slice the squash down the middle, then pop into the oven to get all charred and gorgeous. 

The Easy Way to Roast Butternut Squash

butternut squash

salt

Halve the squash

Heat your oven to 210C/400F fanbake and line an oven tray with baking paper. Slice the top of the squash off (the part with the end of the stem &#8211; this will make it easier to cut in half). Use a large knife to carefully cut the squash in half, lengthways, so you&#8217;re left with two large pieces. I find the easiest way to do this is the stand the squash up, and cut from the top down. Scoop the seeds out, and set them aside.

Rub with olive oil. 

Drizzle the exposed sides of the squash with the olive oil and the salt, then place them, exposed sides down, on your prepared tray.

Roast the squash. 

Transfer to the oven, and roast for 45 minutes, or until the flesh of the squash can be easily pierced with a knife through the skin. Remove from the oven.

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Roast pumpkin and feta tarts

Maple Roast Pumpkin

The Easy Way to Roast Butternut Squ...

Top 3 roast pumpkin recipes from across the web

The most viewed roast pumpkin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roast pumpkin and feta tarts

Maple Roast Pumpkin

The Easy Way to Roast Butternut Squ...

The most viewed roast pumpkin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine