Spice roasted pumpkin with chilli and feta

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 700g pumpkin, skin on, cut in 8 wedges
  
• 2 teaspoons olive oil
  
• 1 teaspoon ground coriandercilantroX
  
• 1 fresh long red chilli, seeded, finely chopped
  
• 75g feta, crumbled
  
• 2 tablespoons chopped fresh flat-leaf parsley

Log in or sign up to save this recipe to your shopping list.

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

Stay Awake

(Stops screen from sleeping)

1. Preheat oven to 180°C. Line a baking tray with baking paper and place pumpkin wedges on in a single layer.
2. Drizzle with oil, then sprinkle with coriander and half of the chilli. Bake for 30 minutes, or until golden and tender.
3. Serve pumpkin topped with feta, parsley and remaining chilli.

Variations

Make it vegan: Use Greek-style Sheese instead of feta.

Nutrition info (per serve)

Calories 120 cal

Kilojoules 500 kJ

Total fat 6 g

Saturated fat 2 g

Member only

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Find this recipe interesting?

Save to favs/meal planning

Log in now in to enjoy this feature

See favs

First published: Jan 2018

Have you made this?
Tell us how it went!

Tag us on Instagram at @healthyfoodguidemag

Leave a comment Click here to cancel reply.

You must be logged in to post a comment.

Achieve your goals

Unlock your ultimate healthy eating toolkit

Get instant access to everything you need to plan, shop and eat well in one place.

SUBSCRIBE