Spiced Pumpkin with Feta and Pomegranate-Citrus Drizzle
A warm and inviting dish featuring roasted pumpkin tossed in spices, topped with creamy feta, refreshing pomegranate seeds, and a zesty citrus drizzle. Perfect for busy weeknights or festive gatherings.
Ingredients
Main Ingredients
- 2 lbs pumpkin or butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 cup crumbled feta cheese
- 1/4 cup pomegranate seeds
- 2 tbsp chopped fresh mint or parsley
- 2 tbsp fresh orange juice
- 1 tbsp lemon juice
- 1 tbsp honey
- 1 tsp olive oil
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a bowl, toss pumpkin cubes with olive oil, cinnamon, smoked paprika, cumin, salt, and pepper.
- Spread the pumpkin evenly on the baking sheet.
Cooking
- Roast for 25–30 minutes, turning halfway, until golden and tender.
- While the pumpkin roasts, whisk together orange juice, lemon juice, honey, and olive oil in a bowl to make the citrus drizzle.
Assembly
- Transfer the roasted pumpkin to a serving platter.
- Top with crumbled feta, pomegranate seeds, and chopped herbs.
- Drizzle generously with the citrus-honey mixture before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm in microwave or oven. This dish can be frozen for up to two months; thaw in refrigerator before reheating. For deeper flavors, try adding garlic cloves or a splash of balsamic vinegar when roasting the pumpkin. Substitute feta with other cheeses or adjust the sweetness of the drizzle to taste.