Maple Roast Pumpkin

Step 1

Preheat oven to 200C/400F and line a large baking tray with parchmant paper

Step 2

Cut pumpkin into wedges, or rounds if using butternut squash or acorn squash. Remove seeds. Skin can be kept on.

Step 3

Lay out pumpkin on your prepared baking tray

Step 4

Combine olive oil, maple syrup, rosemary and salt and pepper in a small bowl.

Step 5

Pour the olive oil mix over the pumpkin and use a silicone pastry brush or your hands to coat the pumpkin on both sides.

Step 6

Roast pumpkin for 30-40 minutes, flipping the pumpkin halfway. The pumpkin should be caramelised on top but soft enough in the middle to poke a knife into it.

Step 7

Remove the pumpkin from the oven, and crumble the feta cheese over the top and sprinkle with pepitas and some leftover rosemary for garnish. Serve immediately warmed.