Simple Vegetable Sides – Roast Pumpkin with Chilli, Feta and Mint

I’d say that so far in my simple vegetable side series, this is one of the simplest recipes but also my favourite. Roast pumpkin with chilli, feta and mint just works so well. The chilli adds a little warmth to the sweet pumpkin, the feta is a nice salty and creamy hit and the mint ties it all together. This would pair so well with pretty much any type of meat or fish but I just ate it all for lunch. It was so good I made it again the next day so that Key could try it too :)

ingredients

Simple ingredients that make for a great flavour.

 

roasting

I cut the pumpkin into wedges, but any shape would do.

 

chilliandmint

The amount of chilli is up to you. If you really like the heat, you could use smaller (and hotter) birdseye chillies.

 

Roast Pumpkin with Chilli

This is great hot or warm and is a great side for red or white meat.

 

 

Roast Pumpkin with Chilli, Feta and Mint

Ingredients – Serves 2 as a side

  • ½ tsp of extra virgin avocado or olive oil, plus extra to serve
  • 1 long red chilli, sliced
  • 10 fresh mint leaves, roughly chopped
  • 1-2 tbs of crumbled feta
  • 200g of pumpkin that’s been peeled, cored and cut into large wedges

 

Directions

  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. Toss the pumpkin in the oil and season with salt and pepper. Place on the lined tray and roast for about 25 minutes or until cooked through and golden on the ends.
  3. While the pumpkin is still hot, scatter over the crumbled feta, chilli and mint and drizzle with a little more extra virgin avocado oil. Great served hot or warm.

 

Roast Pumpkin with Chilli, Feta and Mint

 

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Hi! I’m Taryn. The Wooden Spoons is a food blog and collection of wooden spoons, recipes and stories. I’m a Canberra fan-girl with a passion for all things food. I love South East Asian food, fusion food done well and slow cooked anything. I don’t get quinoa, have a mild phobia of milk touching my skin and custard from a package freaks me out. Thanks for joining me on my cooking and food adventures.

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