Pumpkin wedges with feta
Delight in the flavors of fall with our savory Pumpkin Wedges with Feta. This simple yet delicious recipe combines roasted pumpkin, creamy feta cheese, aromatic sage, and crunchy walnuts, all brought together with a touch of olive oil and butter. Perfect as a snack or side dish!
- 16 Apr 2025
- Cook time 40 min
- Prep time 15 min
- 4 Servings
- 6 Ingredients
Pumpkin wedges with feta are a delightful and nutritious dish that combines the natural sweetness of roasted pumpkin with the savory, creamy taste of feta cheese. This simple yet elegant recipe is perfect for a cozy dinner, a holiday side dish, or even a healthy snack. The addition of sage and walnuts enhances the flavor profile, making every bite a burst of autumnal goodness. Let's dive into the steps to create this delicious and easy-to-make dish.
Ingredients:
Instructions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
Cut the pumpkin into wedges, making sure to remove the seeds and peel.
Place the pumpkin wedges in a large bowl. Add the olive oil and toss to coat the wedges evenly. Transfer the pumpkin wedges to the prepared baking sheet, arranging them in a single layer.
Place the baking sheet in the preheated oven and bake for about 25-30 minutes, or until the pumpkin wedges are tender and golden brown. You can test the tenderness by inserting a fork into a wedge; it should go in easily.
While the pumpkin is roasting, melt the butter in a small saucepan over medium heat. Add the chopped sage leaves and cook for about 2-3 minutes, or until the butter starts to brown and the sage becomes crispy.
In a small skillet over medium heat, toast the chopped walnuts until they are golden and fragrant, about 3-4 minutes. Stir occasionally to prevent burning.
Once the pumpkin wedges are roasted, remove them from the oven and transfer them to a serving platter. Drizzle the sage butter over the pumpkin wedges.
Sprinkle the crumbled feta cheese and toasted walnuts over the top of the pumpkin wedges.
Serve the pumpkin wedges warm, and enjoy this delicious combination of flavors and textures.
Tips:
- Choose the right pumpkin: For the best texture and flavor, use a sugar pumpkin or another variety suitable for cooking rather than a large jack-o'-lantern pumpkin.
- Cut evenly: Ensure that your pumpkin wedges are of equal size to promote even roasting and prevent some pieces from becoming overcooked while others remain underdone.
- Preheat the oven: Preheating your oven to 200°C (400°F) before roasting ensures that the pumpkin cooks evenly and develops a nice caramelized exterior.
- Use fresh sage: Fresh sage leaves will provide a more vibrant flavor and aroma compared to dried sage. When using fresh sage, finely chop it to release its essential oils.
- Add feta last: To keep the feta cheese from melting too much, add it to the pumpkin wedges after they come out of the oven while they’re still warm.
- Toast the walnuts: For extra flavor, toast the walnuts in a dry skillet over medium heat until they are fragrant and lightly browned before adding them to the dish.
In just a few simple steps, you've created a delectable dish that is sure to impress. The combination of roasted pumpkin, creamy feta, fragrant sage, and crunchy walnuts makes for a well-balanced and flavorful experience. Whether you're serving it as a side dish or enjoying it on its own, Pumpkin Wedges with Feta is a versatile recipe that brings out the best of seasonal ingredients. Enjoy your culinary creation!
| Nutrition Facts | |
|---|---|
| Serving Size | 150 grams |
| Energy | |
| Calories 130kcal | 6% |
| Protein | |
| Protein 3.67g | 2% |
| Carbohydrates | |
| Carbohydrates 13g | 4% |
| Fiber 3.87g | 10% |
| Sugar 3.56g | 4% |
| Fat | |
| Fat 12g | 14% |
| Saturated 4.00g | 13% |
| Cholesterol 16mg | - |
| Vitamins | |
| Vitamin A 570ug | 63% |
| Choline 16mg | 3% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.23mg | 17% |
| Vitamin B3 1.27mg | 8% |
| Vitamin B6 0.33mg | 19% |
| Vitamin B9 45ug | 12% |
| Vitamin B12 0.13ug | 5% |
| Vitamin C 13mg | 15% |
| Vitamin E 1.87mg | 12% |
| Vitamin K 130ug | 109% |
| Minerals | |
| Calcium, Ca 190mg | 15% |
| Copper, Cu 0.27mg | 30% |
| Iron, Fe 3.23mg | 29% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 510mg | 15% |
| Selenium, Se 1.95ug | 4% |
| Sodium, Na 90mg | 6% |
| Zinc, Zn 1.07mg | 10% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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