Honey Roasted Pumpkin with Chilli and Feta

When you think of pumpkin, the classic American Pumpkin Pie probably comes to mind. Don't get me wrong, I love pumpkin pie but it can be a bit of a faff to make, especially here in the UK where canned pumpkin is very hard to come by!

Not to worry though, this super easy, super quick and super delicious recipe will spice up your dinner table without the added faff!

Takes: 35 minutes

Serves: 4 as a side, 2 as a main

Great served with: Rice, Lentils, Mixed Salad, Salmon, Chicken

Ingredients:

- 1 small pumpkin

- 1 red onion

- Large handful of button mushrooms (feel free to add other veggies if you're doing this as a main course)

- 3 tbsp clear runny honey

- 1 tbsp balsamic glaze

- 1 tbsp olive oil

- 1/2 tsp chilli flakes (to your taste)

- Generous pinch of sea salt

- Approx. 8 vine tomatoes

- 1 small handful sultanas

- 1/4 block feta

- sprinkle flat leaf parsley

Method

1) Preheat oven to 200C/ 390F.

2) Wash and then chop the top off the pumpkin and slice into 2 halves. Scoop out the seeds with a spoon and wash them in a sieve under the tap. I added mine into the roasting tray for some added crunch but feel free to save them for another recipe.

3) Slice the pumpkin and red onion into chunky slices (see picture above) and place in a large baking tray. Add the mushrooms and garlic cloves (I added mine whole) and drizzle over the olive oil, honey and balsamic glaze. Season with sea salt and chilli flakes.

4) Once the pumpkin has been roasting for 15 minutes, add the vine tomatoes for the remaining 10 minutes. 2 minutes before the end add the sultanas and feta (do not add the sultanas before this or they will burn!).

5) Once cooked, garnish with the parsley and serve!

If you did like this autumn-inspired recipe then you'll definitely like my Roasted Stuffed Butternut Squash!

Please tag me on Instagram @the__healthy__blonde so I don't miss your amazing recreations!