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Spicy Roasted Pumpkin with Honey and Feta

With all things Pumpkin this month, enjoy this Spicy Roasted Pumpkin with Honey and Feta dish.

This easy autumnal dish featuring October’s star will warm your stomach and tastebuds.  You can use either Pumpkin, Squash or Sweet Potato.

Spicy Roasted Pumpkin with Honey and Feta

Food Bank Items – Pumpkin, Squash or Sweet Potato

Prep Time 10 mins     *     Cook Time 25 mins     *     Serves 4

? Spicy Roasted Pumpkin Recipe Card – Download the Recipe PDF.


  • 2 pounds pumpkin or squash or sweet potato, quartered, seeded and cut into 1/2-inch slices
  • 1 red onion, cut into wedges
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon coarse Kosher salt
  • Pinch cracked pepper
  • 1/4 cup pumpkin seeds (pepitas)
  • 1/3 cup crumbled feta cheese
  • Chopped fresh parsley


  1. Heat oven to 425°F. and wait until it comes to temperature.
  2. Cut the pumpkin open, remove the seeds and string, and cut into slices.
  3. Cut onion into wedges.
  4. In a large bowl, toss the pumpkin and onion with the oil, honey, vinegar, red pepper flakes, salt and pepper.
  5. Place into baking dish and bake 20 to 25 minutes or until caramelized and fork tender.
  6. In a separate baking dish, place your clean raw pumpkin seeds on pan and place into oven at same time.
  7. Remove from oven, add the pepitas in the last 5 minutes. Top with the feta cheese and parsley and serve.


Recipe and photos courtesy of:

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