Roasted Pumpkin with Feta & Pomegranate
Autumn, anybody? This is hands down my favourite season—still a bit sunny, but with that crisp chill in the air that makes you crave warming, comforting dishes. And what’s more autumnal than pumpkin? 🎃
I picked up a gorgeous green pumpkin at the farmers’ market, and when I asked the young vendor what kind it was, he confidently replied, “A green pumpkin.” …Thanks for that. After a bit of Google image searching, I discovered it was actually a kabocha squash—just a little FYI for anyone curious.
This Roasted Pumpkin with Feta & Pomegranate is the perfect balance of sweet, savoury, and tangy. The caramelised roasted pumpkin pairs beautifully with salty feta, and the juicy bursts of pomegranate seeds add a fresh, tart contrast. A drizzle of olive oil, a sprinkle of herbs, and maybe even a handful of toasted nuts, and you’ve got a simple but stunning dish that works as a side, a light lunch, or even a show-stopping part of a holiday spread.
And let’s be honest—this is just the beginning of pumpkin season! Expect plenty more pumpkin-packed recipes to come.
Why You’ll Love This Recipe
✔️ The Ultimate Autumn Dish – Warm, cosy, and full of seasonal flavours.
✔️ Sweet, Savoury & Tangy – A flavour-packed combo of roasted pumpkin, feta, and pomegranate.
✔️ Easy & Versatile – Perfect as a side dish, salad topping, or even a main.
✔️ Great for Meal Prep – Make ahead and enjoy it warm or cold.
If you love simple, flavourful autumn dishes, you’re going to adore this Roasted Pumpkin with Feta & Pomegranate. Let’s get roasting! 🍂🎃✨
Like many of my vegetarian Middle-Eastern dishes, this recipe is inspired by Yotam Ottolenghi. More pumpkin inspiration? Then try my Pumpkin & Ricotta Gnocchi or this amazing veggie side: Baked Pumpkin, Chickpeas and Chorizo
Roasted Pumpkin with Feta & Pommegranate
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Loading...Try this delightful roasted pumpkin with feta & pomegranate recipe for a unique autumn dish bursting with flavour.
Ingredients
- 1 medium sized pumpkin of choice
- Olive oil to bake + extra virgin olive oil to drizzle
- Pepper
- Sea salt
- 100 g feta
- Seeds from 1 pommegranate
- Small bunch koriander or flatleaf parsley, roughly chopped
Instructions
Preheat the oven to 220°C.
Line 2 baking sheets with baking paper (you need 2 so the pumpkin doesn't get overcrowded and steam instead of roast)
Wash the pumpkin, you can leave the skin on, this adds extra bite, flavour and vitamins!
Halve the pumpkin and remove the seeds with a spoon.
Slice the pumpkin into moons, about 3 cm thick (you can slice them in any shape you want of course).
Add to a large bowl.
Drizzle with regular olive oil and a good pinch of pepper and sea salt.
Toss the bowl well so that all the pieces are coated.
Divide the pumpkin over the 2 baking trays and place in the oven.
Bake for 20 minutes until starting to brown and cooked through.
In the meantime extract the seeds from the pommegranate.
Divide the pumpkin over a large plate, crumble over the feta, sprinkle over the pommegranate and the parsley or koriander.
Finish off with a drizzle of virgin olive oil and some extra pepper and salt.
