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Hot Honey Pumpkin With Red Onion Feta And Walnuts

Hot honey pumpkin with red onion feta and walnuts is a Mediterranean-American side dish where roasted squash wedges get caramelized at 425°F. Charred onion, creamy feta crumbles, and toasted walnuts finish with a glossy hot honey drizzle.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean-American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pumpkin or butternut squash Cut into wedges
  • 1 red onion Cut into wedges
  • 3 tbsp olive oil
  • 3 tbsp hot honey Or use regular honey + 1/2 tsp chili flakes
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.25 tsp salt To taste
  • 0.25 tsp black pepper To taste
  • 4 oz feta cheese Crumbled
  • 0.33 cup walnuts Toasted
  • 1 fresh herbs (parsley or thyme) For serving

Equipment

  • 1 sheet pan

Method
 

Roast the pumpkin and onion
  1. Preheat the oven to 425°F and line a large baking sheet.
  2. Toss the pumpkin and red onion with olive oil, half the hot honey, smoked paprika, cumin, salt, and pepper.
  3. Roast for 30-35 minutes, flipping halfway, until caramelized and tender (leave the oven at 425°F).
Finish and serve
  1. Transfer the roasted pumpkin and onion to a platter and scatter the feta and toasted walnuts over top.
  2. Drizzle the remaining hot honey over everything.
  3. Finish with fresh herbs for serving.

Notes

For the most caramelization, spread the wedges in a single layer with cut sides facing down on the sheet pan. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan in a 400°F oven until warmed through. Freeze is not recommended because the feta and onion texture can soften. If you want a lighter option, use reduced-fat feta (same crumbling method).