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Roasted Pumpkin with Walnuts and Feta

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Are you looking for a healthy recipe where you can reuse all of the leftover pumpkin? Try this Roasted Pumpkin with Walnuts and Feta recipe that combines pumpkin, walnuts, feta, red onion, and Pasolivo olive oil.
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    • This delicious recipe This recipe combines pumpkin, walnuts, feta, red onion, and Pasolivo olive oil.
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    • This delicious recipe This recipe combines pumpkin, walnuts, feta, red onion, and Pasolivo olive oil.
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INGREDIENTS:
2 pounds of pumpkin, squash, or sweet potato, peeled, seeded, and chopped into 1" pieces
1 red onion, peeled and roughly chopped into 1" pieces
3 Tbsp Pasolivo Orange Blossom Honey
4 Tbsp Tuscan Olive Oil
2 Tbsp Smokey Spice Blend
1 tsp. Pasolivo Pacific Blue Kosher Sea Salt
1/3 cup toasted & chopped walnuts
1/3 cup feta cheese crumbled (or chopped into 1" pieces)
DIRECTIONS:
Preheat the oven to 400 degrees. Line one rimmed baking sheet with parchment paper. Prepare pumpkin and toss in a bowl with the onion, honey, Pasolivo Olive Oil, Pasolivo Smokey Spice Blend, and Pasolivo Kosher Flake Salt, lay on 2/3 of baking sheet.
If using pumpkin, rinse and dry the seeds. Toss with 2 tsp. Pasolivo olive oil, 1 tsp. Pasolivo Orange Blossom Honey, and sprinkle with Pasolivo Kosher Flake Salt. Spread onto 1/3 parchment lined baking sheet.

Bake for 15 minutes, at this point toss the pumpkin seeds with 2 tsp. Pasolivo Smokey Spice Blend, stir the pumpkin and bake another 10-15 minutes, until pumpkin is tender. Serve pumpkin seeds separately. To serve toss pumpkin and onion in a bowl with the toasted walnuts, and feta.
 

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