Roasted Pumpkin Wedges with Herbs and Feta

This oven-roasted pumpkin wedges recipe is such an easy fall side dish, perfect for a weeknight dinner or for a holiday meal. A blend of our pumpkin spice honey and savory autumn herbs takes roasted squash from “okay” to “oh my gourd!”

Roasted Pumpkin Wedges with Herbs and Feta
(squash + pumpkin spice honey butter + herbs)
Serves 4
    
What You Need:
1/3 cup  Savannah Bee Company Whipped Honey (we used Whipped Honey with Pumpkin Spice)
6 tablespoons salted butter, melted
2 teaspoons chopped fresh rosemary, plus more for garnish
1 teaspoon fresh thyme leaves, plus more for garnish
1 kabocha squash or sugar pumpkin, peeled and cut into wedges
Kosher salt and freshly ground black pepper
½ cup crumbled feta cheese
2 tablespoons roasted, salted pumpkin seeds

What to Do:

1. Wash Up!

2. Make the herb honey butter: Preheat the oven to 400°F. Whisk together the whipped honey, melted butter, rosemary, and thyme.

3. Roast the pumpkin: Arrange the pumpkin wedges on a rimmed baking sheet coated with cooking spray. Pour the honey butter over the pumpkin and toss to coat. Sprinkle with salt and pepper. Bake for 30 to 35 minutes or until the pumpkin is fork-tender, turning once. Increase the oven temperature to broil and broil for 2 to 3 minutes to brown thoroughly.

To Serve: Transfer the pumpkin and pan juices to a serving platter. Sprinkle with the feta cheese, pumpkin seeds, and additional rosemary and thyme. Serve warm.

Pro Tip: Use an ice cream scoop to easily scrape away the seeds from the inside of the pumpkin with less mess.

Table Talk: What was your favorite or most memorable Halloween costume growing up?

happy bees. happy earth.