Whole Roasted Butternut Pumpkin with Feta, Garlic and Herby Crunch

Serves: 4–6 (as a side)
Prep time: 15 mins
Cook time: 1 hr 20 mins

🧄 Ingredients

• 1 whole butternut pumpkin (medium-large)

• 3 tbsp olive oil

• 3 cloves garlic, sliced

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1/2 tsp chilli flakes (optional)

• Salt & pepper

For the stuffing:

• 150g feta, crumbled

• 1/2 cup ricotta or cream cheese

• 1/4 cup toasted pine nuts or walnuts

• 1 tbsp honey

• Zest of 1 lemon

• 2 tbsp chopped parsley

• 1 tbsp thyme leaves

For the topping:

• Extra feta, pine nuts & herbs to garnish

• Drizzle of honey or pomegranate molasses (optional but fancy)

🔪 Method

1. Preheat oven to 200°C (fan 180°C).
   Line a tray with baking paper.

2. Prep the pumpkin:
   Cut the butternut in half lengthways (don’t peel it), scoop out the seeds, and lightly score the flesh in a criss-cross pattern with a knife. Be careful not to go too deep!

3. Flavour bomb:
   Mix olive oil, garlic, cumin, paprika, chilli flakes, salt and pepper. Rub generously all over the cut side of the pumpkin.

4. Roast it:
   Place both halves cut-side up on the tray. Cover with foil and roast for 45 mins. Remove foil and roast another 25–30 mins until deeply golden and soft all the way through.

5. Stuffing time:
   While pumpkin roasts, mix feta, ricotta, nuts, honey, lemon zest and herbs in a bowl. Season lightly.

6. Assemble & finish:
   Once roasted, let the pumpkin cool for a few mins. Gently scoop out a shallow trough in the centre of each half (save that scooped flesh for a soup or mash later). Fill the space with your herby cheese mix.

7. Back in for a quick bake:
   Pop it back in the oven for 10 mins just to warm the filling through and get it a bit golden.

8. Garnish & serve:
   Top with extra feta, a drizzle of honey or pomegranate molasses, toasted nuts and fresh herbs. Serve warm with roast meats or as a star veg dish.

🔥 Bonus Serving Ideas:

• Pair it with lamb or grilled haloumi

• Serve leftovers as a toast topper with balsamic glaze

• Add to a salad of rocket, lentils & pomegranate seeds

Let me know if you want a vegan twist or something a little more spiced up Moroccan-style.