Name: Honey-Roasted Pumpkin with Whipped Feta, Pistachio Crunch & Cranberry Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 4 cups (600 g) pumpkin, peeled, seeded and cut into cubes; 2 tbsp olive oil; 2 tbsp honey; ½ tsp cinnamon; ½ tsp smoked paprika; ½ tsp salt; ¼ tsp black pepper; 150 g feta cheese; ⅓ cup Greek yogurt; 1 tbsp olive oil; 1 tbsp fresh lemon juice; 1 garlic clove, minced; Pinch of black pepper; ½ cup (60 g) shelled pistachios, roughly chopped; 1 tbsp honey; Pinch of sea salt; ½ tsp fresh thyme leaves; ⅓ cup cranberry sauce or cranberry preserves; 1 tbsp honey; 1 tbsp balsamic vinegar; 1 tsp Dijon mustard

Description

Honey-Roasted Pumpkin with Whipped Feta, Pistachio Crunch & Cranberry Drizzle combines tender caramelised pumpkin, creamy whipped feta, crunchy honey-coated pistachios and a glossy cranberry finish for a beautiful sweet-and-savoury dish.

Ingredients

For the Roasted Pumpkin:

4 cups (600 g) pumpkin, peeled, seeded and cut into cubes

2 tbsp olive oil

2 tbsp honey

½ tsp cinnamon

½ tsp smoked paprika

½ tsp salt

¼ tsp black pepper

For the Whipped Feta:

150 g feta cheese

⅓ cup Greek yogurt

1 tbsp olive oil

1 tbsp fresh lemon juice

1 garlic clove, minced

Pinch of black pepper

For the Pistachio Crunch:

½ cup (60 g) shelled pistachios, roughly chopped

1 tbsp honey

Pinch of sea salt

½ tsp fresh thyme leaves

For the Cranberry Drizzle:

⅓ cup cranberry sauce or cranberry preserves

1 tbsp honey

1 tbsp balsamic vinegar

1 tsp Dijon mustard

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Instructions

Preheat the oven to 425°F (220°C).

Place the pumpkin cubes on a large baking sheet. Add the olive oil, honey, cinnamon, smoked paprika, salt and black pepper. Toss thoroughly until evenly coated.

Spread the pumpkin into a single layer with space between the pieces. Roast for 25–30 minutes, turning halfway through, until tender and deeply golden around the edges.

While the pumpkin is roasting, add the feta cheese, Greek yogurt, olive oil, fresh lemon juice, minced garlic and black pepper to a blender or food processor. Blend until smooth and creamy.

Place the chopped pistachios in a dry skillet over medium heat. Toast for 2–3 minutes, stirring frequently.

Add the honey, sea salt and fresh thyme. Stir for another 1–2 minutes, until the pistachios are glossy and lightly caramelised. Transfer to a plate and allow to cool slightly.

Add the cranberry sauce or preserves, honey, balsamic vinegar and Dijon mustard to a small saucepan. Warm gently over low heat for 3–4 minutes, stirring until smooth and glossy.

Spread the whipped feta generously across a large serving platter.

Arrange the warm roasted pumpkin over the feta, distributing the pieces evenly.

Scatter the honey pistachio crunch over the pumpkin.

Drizzle generously with the warm cranberry sauce and finish with fresh thyme. Serve warm.

Notes

Cut the pumpkin into similar-sized cubes so they roast evenly.

Spread the pumpkin in a single layer to encourage caramelised edges.

Watch the pistachios closely because honey can caramelise quickly.

Blend the feta until completely smooth for the creamiest texture.

Serve the pumpkin warm with the whipped feta for the best contrast.

Add the pistachio crunch and cranberry drizzle just before serving to preserve their textures.

Store leftover roasted pumpkin, whipped feta, pistachio crunch and cranberry drizzle separately in airtight containers in the refrigerator.

Reheat the pumpkin gently before assembling with the chilled whipped feta, pistachios and cranberry drizzle.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Side Dish, Appetizer, Vegetarian
Method: Roasting
Cuisine: Mediterranean