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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 with caramelized roasted wedges and charred edges. Roasted pumpkin and onion get a glossy hot honey finish, then are topped with salty feta and crunchy toasted walnuts.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin or butternut squash
  • 1 small pumpkin or butternut squash, cut into wedges
Red onion
  • 1 large red onion, cut into wedges
Olive oil
  • 3 tbsp olive oil
Hot honey
  • 3 tbsp hot honey (or regular honey + 1/2 tsp chili flakes)
Smoked paprika
  • 1 tsp smoked paprika
Cumin
  • 0.5 tsp cumin
Salt and pepper
  • 0.25 tsp salt and pepper Use to taste
Feta cheese
  • 4 oz feta cheese, crumbled
Walnuts
  • 0.33 cup walnuts, toasted
Fresh herbs
  • 0.25 cup fresh herbs (parsley or thyme) for serving Chopped, to taste

Equipment

  • 1 sheet pan

Method
 

Roast the pumpkin and red onion
  1. Preheat the oven to 425°F and line a large baking sheet. Set up the pan so it’s ready for quick roasting.
  2. Toss the pumpkin and red onion with olive oil, half the hot honey, smoked paprika, cumin, salt, and pepper. Coat everything evenly so edges caramelize.
  3. Spread the seasoned wedges on the lined baking sheet in a single layer. Roast for 30-35 minutes at 425°F, flipping halfway, until caramelized and tender.
Finish and serve
  1. Arrange the roasted pumpkin and red onion on a platter. Scatter the feta and toasted walnuts over the warm vegetables.
  2. Drizzle the remaining hot honey over everything. Finish with fresh herbs so they look bright against the caramelized wedges.

Notes

For the best char and sweetness, cut wedges into similar sizes so they finish tender at the same time. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan at 425°F until warmed through. Freezing isn’t recommended because the feta and onion texture changes after thawing. For a dairy-light swap, use a firm plant-based feta alternative and crumble it over after roasting.