Cinnamon and sea salt roast pumpkin with walnuts and feta

Greg Bowker

Roast pumpkin can easily be the star of a meal. The cinnamon-roasted pumpkin here with feta and walnuts makes a lovely side dish, but for a complete meal simply add a handful of your favourite greens, maybe a grain of some sort, and a simple dressing.

Ingredients

½	Crown pumpkin, peeled and cut into 2-3cm chunks (Main)
2 Tbsp	Olive oil
1 tsp	Maple syrup, or honey
1 tsp	Cinnamon (Main)
1 tsp	Flaky sea salt

To serve

¼ cup	Walnuts, lightly toasted
50 g	Feta

Directions

1. Heat the oven to 185C and line a roasting tray with baking paper. Place the pumpkin in a single layer.
2. Whisk together the olive oil, honey, and maple syrup or honey. Drizzle over the pumpkin, then sprinkle over the cinnamon. Give it a gentle toss, then sprinkle over the sea salt.
3. Roast for 30-35 minutes until golden.
4. To serve, sprinkle with the lightly toasted walnuts and the feta.
5. The maple/honey and cinnamon play up to the pumpkin's sweetness, so pair it with dishes that need something a little sweet. For as easy salad, add some salad greens and a simple dressing.

If you liked this recipe, try Delaney's

miso glazed pumpkin with coriander