why make this recipe

Roasted Pumpkin, Feta, Thyme, and Quinoa is a dish that combines healthy ingredients into a tasty meal. This recipe is not only simple to make but also full of flavor. The sweet roasted pumpkin contrasts beautifully with the salty feta cheese, while the quinoa adds a nice texture and makes it filling. It’s perfect as a side dish or a main meal, especially during the fall when pumpkins are in season.

how to make Roasted Pumpkin, Feta, Thyme, and Quinoa

Ingredients :

1 medium potimarron (pumpkin)
2 red onions
180 to 200 g of feta (180 g is enough to highlight the pumpkin flavor)
300 g of quinoa (dry)
2 tablespoons of pumpkin seeds
1 tablespoon of sesame seeds
1 small handful of crushed hazelnuts (optional)
4 tablespoons of olive oil
2 tablespoons of maple syrup
1 tablespoon of dried thyme, without stems
Salt and pepper

Directions :

Preheat your oven to 200°C (about 400°F).
Wash the potimarron and cut it into even wedges.
Place the pieces on a baking tray with olive oil and fresh thyme.
Sprinkle with salt, then roast in the oven for 25-30 minutes until tender.
Meanwhile, cook the quinoa according to the package instructions.
Drain the quinoa and let it cool slightly.
Mix the quinoa with the roasted pumpkin and add the feta.
Top with a sprinkle of flaky sea salt before serving. Enjoy!

how to serve Roasted Pumpkin, Feta, Thyme, and Quinoa

This dish can be served warm or at room temperature. You can place it on a nice platter for sharing or serve it in individual bowls. It pairs well with a light salad or can be enjoyed on its own as a nutritious meal.

how to store Roasted Pumpkin, Feta, Thyme, and Quinoa

If you have leftovers, store them in an airtight container in the refrigerator. This dish will last for about 3 days. When ready to eat, you can have it cold or reheat it gently in the microwave or on the stove.

tips to make Roasted Pumpkin, Feta, Thyme, and Quinoa

Make sure to cut the pumpkin into even wedges for uniform cooking.
Adjust the amount of feta to your taste; you can use less for a milder flavor.
Feel free to add other nuts or seeds for extra crunch and flavor.
To make it vegan, you can skip the feta or use a plant-based alternative.

variation

You can add other vegetables like bell peppers or zucchini for more color and taste. Adding different herbs, such as rosemary or parsley, can also change the flavor. For a spicier kick, add a pinch of red chili flakes.

FAQs

Can I use other types of pumpkin?
Yes, you can use any type of pumpkin or squash, such as butternut or acorn squash, as they will roast well and taste good in this dish.

Can I make this dish ahead of time?
Absolutely! You can roast the pumpkin and cook the quinoa in advance. Combine everything just before serving for the best texture.

Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you ensure the other ingredients you use are also gluten-free. Quinoa is a great gluten-free grain option.