We love roasted pumpkin for its crisp edges and smokey flavours, but try pairing its creamy texture with feta as well as fitting pepita salsa for some welcome zest. If you’ve got a dinner occasion coming up, this side dish will make a humble but incredible entrance to the spread. Just don’t let it outshine your centrepiece!
- 1 kg kent pumpkin, unpeeled, cut into thick wedges
- 2 tbsps olive oil
- ¼ cup (50 g) pepitas (pumpkin seed kernels)
- 250 g vegetarian feta, crumbled
- ½ cup (100 g) pepitas, toasted
- ½ cup (125 ml) extra virgin olive oil
- ⅓ cup (80 ml) lime juice
- 1 small clove garlic, crushed
Preheat oven to 200 C. Line a large oven tray with baking paper.
Place pumpkin and oil in a large bowl; season. Massage oil and seasoning onto each piece of pumpkin. Place pumpkin, skin-side down, on oven tray.
Roast for 50 mins or until tender, adding pepitas during last 5 mins of cooking time.
Meanwhile, make pepita salsa. Process all ingredients until mixture forms a slightly chunky salsa. Season to taste.
Place pumpkin wedges on a platter; spoon over pepita salsa. Top with feta and roasted pepitas, season to taste; serve.
TIP Pepita salsa can be made up to 4 days ahead; refrigerate in a screw-top jar, covered with a thin layer of extra virgin olive oil.