Roasted pumpkin becomes naturally sweet at the edges, so it needs only a small amount of honey for a glossy finish. Feta, pepitas and fresh herbs keep the dish balanced rather than dessert-sweet.
Estimated serves: 4–6 as a side Estimated cooking time: about 40 minutes
Recipe overview
This roasted pumpkin with feta and honey is a savoury side built around caramelised pumpkin, salty feta and a restrained honey finish. The same combination also works as a warm pumpkin-feta salad. Jarrah is used for flavour and Australian provenance, not because a high TA number is required for cooking. Keep the honey controlled so it complements rather than overwhelms the roasted vegetable.
Ingredients
- 1 kg pumpkin, peeled and cut into 3 cm pieces
- 2 tablespoons olive oil
- Salt and black pepper
- 1 tablespoon Jarrah honey
- 1 tablespoon lemon juice
- 100 g feta, crumbled
- 30 g pepitas, toasted
- Small handful parsley or mint leaves
Method
- Heat the oven to 210°C conventional (or 190°C fan-forced).
- Toss the pumpkin with olive oil, salt and pepper. Spread in a single layer on a lined tray.
- Roast for 25–30 minutes, turning once, until tender and browned at the edges.
- Mix the Jarrah honey with lemon juice. Drizzle over the hot pumpkin and return to the oven for 3–5 minutes, watching closely so the honey does not burn.
- Transfer to a platter and scatter with feta, pepitas and herbs.
Can I use butternut pumpkin?
Yes. Cut the pieces evenly so they finish at the same time.
Can I make it ahead?
Roast the pumpkin earlier in the day and reheat before adding the final honey glaze and toppings. The feta and herbs are best added just before serving.
Should I use high-TA Jarrah?
Choose for flavour and value rather than assuming a higher TA result is necessary for cooking. TA is a laboratory activity measure, not a flavour-intensity scale, and heating changes the culinary context. This recipe does not require a particular TA level.
For more background, see Jarrah Honey Recipes and What Does Jarrah Honey Taste Like?.
What can replace feta?
Goat's cheese, ricotta salata or a suitable plant-based alternative can work, but each changes saltiness and texture.
If you enjoy honey-roasted vegetables, also try Honey-Roasted Carrots or Honey-Roasted Beetroot with Goat's Cheese.
Allergen note: contains milk; check packaged ingredients if using substitutes.
Recipe note: This recipe has been developed for home cooking but has not yet been independently kitchen-tested by Australian Honey Company. Results may vary with ingredients, equipment and cooking conditions.