Description
Elevate your weeknight dinner with this vibrant, savory-sweet autumn side dish. Combining the earthy sweetness of roasted pumpkin with tangy red onions, creamy feta, and a spicy honey glaze, this recipe delivers a gourmet experience with minimal effort. Perfect for festive gatherings or busy weeknights, it brings together satisfying textures and bold flavors that are sure to impress. It is a healthy, vegetarian-friendly addition to any seasonal meal, ready in under 45 minutes.
Ingredients
1 medium sugar pumpkin, peeled and cubed
1 large red onion, sliced into thin wedges
1/2 cup walnuts, roughly chopped
1/3 cup feta cheese, crumbled
3 tbsp honey
1 tsp red chili flakes
2 tbsp olive oil
1 tbsp apple cider vinegar
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C) and line your baking sheet with parchment paper.
In a large bowl, toss the pumpkin cubes and red onion wedges with olive oil, salt, and pepper.
Spread the vegetables evenly on the prepared baking sheet.
Roast for 25-30 minutes, turning halfway through, until the pumpkin is fork-tender and onions are caramelized.
While roasting, combine honey, apple cider vinegar, and chili flakes in a small saucepan over low heat for 2 minutes.
Remove the sheet from the oven, drizzle with the glaze, and scatter walnuts on top.
Bake for an additional 3-5 minutes until the nuts are fragrant.
Remove from the oven, top with crumbled feta cheese, and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a toaster oven. If sugar pumpkin is unavailable, butternut squash is an excellent substitute. For extra crunch, toast walnuts in a dry skillet for 2 minutes before adding to the oven.
- Prep Time: 10
- Cook Time: 30
- Category: Recipes
- Method: Roasting
- Cuisine: Contemporary American
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 16g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg