Oven Roasted Pumpkin with Feta and Pistachios

This Oven Roasted Pumpkin is served with Feta and Pistachios and makes the perfect vegetarian side dish for fall and holiday meals.

Pumpkin, Pumpkin Everywhere

Once October hits I feel like everywhere I turn there is pumpkin everything. 

Trader Joe’s has an entire shelf dedicated to pumpkin flavored goodies. Pumpkin flavored waffle mix, bread, muffins, cereal, crackers, etc.

Pumpkin is everywhere.

I hate to admit this (for fear of pumpkin backlash), but I am not the hugest fan of pumpkin flavored foods. I love pumpkin pie and the occasional pumpkin spice latte. Other than that, I prefer my pancakes without the added orange squash flavor.

The Recipe Redux Pumpkin Challenge

So when The Recipe Redux challenged it’s members this month to share a favorite pumpkin recipe, I was stumped.

But then I was walking through the produce section of the grocery store and realized that I could actually cook something with an actual pumpkin, similar to how I would with a different type of squash. I wanted to make something similar to this Chicken Carnitas with Acorn Squash Recipe.

So I grabbed a few little cooking pumpkins and developed this amazing Oven Roasted Pumpkin with Feta and Pistachios.

The Power of Pumpkin

Pumpkin is full of vitamins and minerals that offer many health benefits –

Protects Your Eyesight

Pumkin is high in beta-carotene, which our bodies turn into Vitamin A. Research has indicated that people with high intake of beta-carotene rich foods have a lower risk of cataracts, which is a common cause of blindness.

Pumpkin is also one of the best sources of two compounds (lutein and zeaxanthin) linked to lower risks of age-related macular degeneration.

Cancer Fighting Antioxidants

Pumpkin’s high levels of carotenoids can function as antioxidants. Antioxidants fight free radicals in the body, which may protect against certain cancers.

Oven Roasted Pumpkin with Feta and Pistachios

This oven roasted pumpkin recipe is the perfect fall side dish. Everything is cooked on a single pan and is easy to prepare.

The drizzle of honey gives the squash a nice caramelization and gives just a hint of sweetness without being overpowering. The feta and fresh chopped parsley finish the dish off nicely, so I wouldn’t skip these ingredients.

I am highly considering serving this at Thanksgiving this year!

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5 from 2 votes

Roasted Pumpkin with Feta and Pistachios

This Oven Roasted Pumpkin is served with Feta and Pistachios and makes the perfect vegetarian side dish for fall and holiday meals.

Course Side Dish

Cuisine Mediterranean, vegetarian

Keyword roasted pumpkin, vegetarian side dish

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Author Brynn at The Domestic Dietitian

Ingredients

• 1 small pumpkin (about 1-2 lb pumpkin)
• 1/2 red onion peeled and cut into 1 inch segments
• 1/4 cup pistachios shells removed
• 2 tbsp olive oil
• 1-2 tbsp honey
• 1 pinch red pepper flakes
• 1 tbsp italian parsley coarsely chopped
• 1/4 cup feta crumbles

Instructions

• Preheat oven to 375 degrees F
• Remove skin and seeds from pumpkin, cut into 1 inch cubes
• Place cut pumpkin, onion and pistachios in a large bowl
• Add olive oil and red pepper flakes and mix well to combine
• Spread contents of bowl evenly onto a large baking sheet, in a single layer
• Drizzle honey over top of baking sheet and place in center of oven 
• Cook for about 30 minutes, until everything well roasted (you may need to stir content of baking sheet about halfway through to ensure even cooking)
• Remove from oven and allow to cool slightly
  
• Top with chopped parsley and feta

Looking for Even More Pumpkin Recipes….