Name: Crispy Pumpkin Bites with Whipped Feta, Cranberries, Candied Pecans & Hot Honey
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 3 cups pumpkin or butternut squash, peeled and cut into bite-sized cubes (420 g); 2 tbsp olive oil (30 ml); 1 tbsp cornstarch (8 g); 1 tsp garlic powder (3 g); ½ tsp smoked paprika (1 g); ½ tsp dried thyme (1 g); ¾ tsp kosher salt (4 g); ½ tsp black pepper (1 g); 1 cup crumbled feta cheese (150 g); ¼ cup Greek yogurt (60 g); 1 tbsp olive oil (15 ml); 1 tbsp fresh lemon juice (15 ml); 1 small garlic clove, minced (3 g); 1–2 tbsp water, as needed; ¾ cup pecan halves, roughly chopped (85 g); 1 tbsp maple syrup (20 g); 1 tbsp brown sugar (12 g); ½ tsp cinnamon (1 g); Pinch of kosher salt; ½ cup dried cranberries (75 g); 3 tbsp honey (63 g); ¼ tsp red pepper flakes (0.5 g); 1 tsp fresh lemon juice (5 ml); 1 tbsp fresh thyme leaves (3 g); 2 tbsp pomegranate arils (30 g); 1 tbsp crumbled feta (15 g)

Description

Golden roasted pumpkin bites are paired with creamy whipped feta, tart dried cranberries, crunchy candied pecans, and a warm hot honey drizzle. Finished with fresh thyme and pomegranate arils, this colourful appetiser balances savoury, sweet, creamy, crunchy, and lightly spicy flavours.

Ingredients

For the Pumpkin Bites:

3 cups pumpkin or butternut squash, peeled and cut into bite-sized cubes (420 g)

2 tbsp olive oil (30 ml)

1 tbsp cornstarch (8 g)

1 tsp garlic powder (3 g)

½ tsp smoked paprika (1 g)

½ tsp dried thyme (1 g)

¾ tsp kosher salt (4 g)

½ tsp black pepper (1 g)

For the Whipped Feta:

1 cup crumbled feta cheese (150 g)

¼ cup Greek yogurt (60 g)

1 tbsp olive oil (15 ml)

1 tbsp fresh lemon juice (15 ml)

1 small garlic clove, minced (3 g)

1–2 tbsp water, as needed

For the Candied Pecans:

¾ cup pecan halves, roughly chopped (85 g)

1 tbsp maple syrup (20 g)

1 tbsp brown sugar (12 g)

½ tsp cinnamon (1 g)

Pinch of kosher salt

For the Cranberry Topping:

½ cup dried cranberries (75 g)

For the Hot Honey:

3 tbsp honey (63 g)

¼ tsp red pepper flakes (0.5 g)

1 tsp fresh lemon juice (5 ml)

For Garnish:

1 tbsp fresh thyme leaves (3 g)

2 tbsp pomegranate arils (30 g)

1 tbsp crumbled feta (15 g)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper. Add the pumpkin cubes to a large bowl and toss with olive oil, cornstarch, garlic powder, smoked paprika, dried thyme, kosher salt, and black pepper until evenly coated.

2. Spread the pumpkin in a single layer on the prepared baking sheet, leaving space between the pieces. Roast for 25–30 minutes, turning halfway through cooking, until tender in the centre and crisp and golden around the edges.

3. While the pumpkin roasts, add the feta, Greek yogurt, olive oil, lemon juice, and minced garlic to a blender or food processor. Blend until smooth and creamy. Add water a little at a time if needed until the mixture reaches a soft, spreadable consistency.

4. Place the chopped pecans in a dry skillet over medium-low heat. Add the maple syrup, brown sugar, cinnamon, and a pinch of kosher salt. Cook for 3–4 minutes, stirring frequently, until the pecans are glossy and caramelized.

5. Transfer the candied pecans to a sheet of parchment paper and spread them out. Allow them to cool completely so the coating can set and the pecans become crisp.

6. Add the honey, red pepper flakes, and fresh lemon juice to a small saucepan. Warm over low heat for 1–2 minutes, stirring gently. Do not allow the honey to boil. Remove from the heat and set aside.

7. Spread the whipped feta over a serving platter or spoon a small amount onto individual plates. Arrange the crispy roasted pumpkin bites over the whipped feta.

8. Scatter the dried cranberries and candied pecans evenly over the pumpkin.

9. Drizzle the warm hot honey generously over the pumpkin bites and whipped feta.

10. Finish with fresh thyme leaves, pomegranate arils, and extra crumbled feta if desired. Serve warm while the pumpkin is still crisp and the toppings are fresh.

Notes

Spread the pumpkin cubes in a single layer with space between them so they roast rather than steam. Keep the pumpkin pieces similar in size so they cook evenly. Turn the pumpkin halfway through roasting to help the pieces brown evenly on multiple sides. Let the candied pecans cool completely on parchment so their coating becomes crisp. Warm the hot honey gently over low heat and do not allow it to boil. Assemble shortly before serving to help keep the roasted pumpkin crisp. Butternut squash can be used instead of pumpkin in the same quantity. The whipped feta can be prepared ahead and kept chilled until ready to assemble. Candied pecans can be prepared ahead and stored in an airtight container once completely cool. Adjust the red pepper flakes to make the hot honey milder or spicier, or omit them for a simple honey and lemon drizzle. The pumpkin bites can be served warm or at room temperature, but are especially enjoyable while the pumpkin is still warm and crisp. Serve as a festive appetiser, side dish, or part of an autumn-inspired spread.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Roasting
Cuisine: American