Roasted Pumpkin with Walnuts and Feta

Cooking Label
Prep Time
10 minutes
Cook Time
25-30 minutes
4-6 Servings
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)
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.

This delicious recipe This recipe combines pumpkin, walnuts, feta, red onion, and Pasolivo olive oil.
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