Honey and Thyme Roasted Pumpkin with Feta

The hearty flavor of pumpkin (and other fall squashes) is so versatile – it traverses the seasons from breezy early fall to the depths of winter, and swings from sweet to savory with ease. This delicious side dish plays up all of pumpkin’s best attributes, with a drizzle of herb-flecked honey butter bringing out the stout sweetness of the squash, and salty feta and toasty walnuts enhancing its rich earthiness. It’s an ideal fall and holiday side dish or a vegetarian main course.

1/3 cup honey

6 tablespoons butter, melted

1 1/2 teaspoons fresh thyme leaves, plus more for garnish

3/4 cup walnuts

6 wedges of pumpkin, delicata, honeynut or acorn squash, seeds removed

1/2 cup crumbled feta cheese

Salt

Freshly ground black pepper

Preheat oven to 375˚F. 

Place honey, butter, thyme, and walnuts in a small mixing bowl and stir to combine. Season with salt and pepper to taste.

Arrange squash wedges in a large rectangular baking dish. Pour honey-nut mixture evenly over the squash wedges, ensuring some pools in the hollows in the center of each wedge.

Place baking dish in the preheated oven and roast until squash is fork tender, about 30-40 minutes. Remove from the oven and transfer wedges to a platter. Top immediately with the feta cheese and garnish with additional fresh thyme leaves, a pinch of salt and freshly cracked black pepper.