Spicy Roast Pumpkin with Feta
Maple-Glazed Roast Pumpkin, Sweet Beetroot, and Unpeeled Garlic Wedges Tossed with Peri-Peri Seasoning and Crumbled Feta
This vibrant vegetarian masterpiece combines sweet roast pumpkin, earthy beetroot, caramelized spring onions, and spicy peri-peri seasoning with salty feta.
The secret is roasting unpeeled garlic cloves alongside the maple-glazed pumpkin to caramelize their sugars into a rich paste, perfect for spreading over sourdough toast. Enjoy the recipe!
Recipe
- Roast Beetroot: Wrap whole raw beetroot tightly in a double layer of aluminum foil and roast at 200°C (390°F) for 60–90 minutes until fork-tender. Cool, peel, chill in the fridge, and slice into neat wedges.
- Glaze Pumpkin & Garlic: Arrange thick pumpkin wedges and unpeeled garlic cloves in a baking dish. Drizzle with balsamic vinegar, maple syrup, and olive oil, then dust generously with Peri-Peri seasoning (or thyme and chili flakes).
- Roast with Spring Onions: Roast the pumpkin for 25 minutes, then scatter spring onions tossed in balsamic, olive oil, salt, and pepper over the tray. Roast for another 15 minutes until tender and caramelized.
- Assemble & Serve: Transfer warm roasted pumpkin, spring onions, and squeezed garlic cloves to a serving platter. Nestle in the chilled beetroot wedges, scatter with crumbled feta and toasted pine nuts, drizzle with olive oil, and serve with toasted sourdough!
💡 Chef Notes & Tips
- Roasted Garlic Paste: Pinch the base of the roasted garlic cloves after baking so the sweet, velvety caramelized garlic pulp slides right out of its skin to smear like butter.
- Gluten-Free Adaptation: Exchange the side sourdough slices for your favorite certified gluten-free artisanal bread, or serve the spiced root vegetables as a standalone warm salad.
