roasted pumpkin with feta & honey-toasted walnuts

Make the most of pumpkin season with this simple yet delicious side dish, full of warming autumn flavours.

Difficulty:

Prep time: 15

Cook time: 1

Serves: 4-6 as a side

Seasonality

Ingredients

1kg Darts Farm pumpkin

1 red onion

120g Feta

3 tbsp olive oil

3 springs fresh thyme

A pinch of chilli flakes

1 tbsp Darts Farm Honey

Salt & Pepper

For the Honey toasted walnuts:

1 tbsp Darts Farm honey

50g walnuts halves

1 tsp ground cinnamon

Salt & pepper

For the Dressing:

3 tbsp olive oil

1 tbsp honey

Zest of ½ an orange

1 tsp ground cinnamon

Preheat your oven to 200℃.
Prepare your pumpkin - cut in half and remove the seeds (these can be saved for other recipes!) then slice into roughly 10 wedges.
Toss the pumpkin and onion wedges with olive oil, 1 tbsp honey, thyme, salt, pepper and chilli flakes.
Spread in a single layer on a paper-lined baking tray. Roast for an hour or until the pumpkin is tender, turning once halfway through.
Pour the honey walnut mixture into a pan and stir continuously over a medium heat until the honey melts and coats the walnuts, about 2-3 minutes. Transfer the walnuts to a piece of baking paper to cool.
In the same warm pan, over a low heat, whisk together the dressing ingredients until well combined.
To assemble the dish, arrange the warm roasted pumpkin and onion on a serving plate. Top with feta, remaining thyme and walnuts, then drizzle generously with the warm honey dressing.