These are my go-to for Thanksgiving entertaining and make the perfect addition to any family feast! Enjoy sweet and sticky, maple glazed pumpkin wedges, roasted and crisped to perfection. Then, sprinkle with feta and pecans before serving for extra festive cheer.
Truly the most delicious mix of salty, sweet and crunchy.
Enjoy!
Jess x
Here’s what you’ll need:
- 1kg (2 pounds) Kent pumpkin, cut into wedges
- 1 tbsp extra virgin olive oil
- 3 tbsp maple syrup
- 1 tsp mixed spice
- 4 sprigs thyme, leaves picked
- 1 tsp sea salt
To serve:
- 50g (1.7oz) feta cheese, crumbled, omit for dairy-free
- ¼ cup pecans, roughly chopped
Method:
Preheat the oven to 200C or 390F. Line a baking tray with baking paper.
Place the pumpkin wedges on the tray in one flat layer.
Whisk together the extra virgin olive oil, maple and mixed spice. Brush the pumpkin wedges with the maple marinade. You will only need around ½ of the marinade. If you don’t have a pastry brush you can use a spoon. Sprinkle the thyme leaves over the top and season with sea salt.
Bake in the preheated oven for 45 minutes or until golden and caramelised. Cook time will depend on the thickness of the wedges. You can use a fork to check the wedges are cooked through.
Remove from the oven and transfer to a serving platter. Sprinkle the feta and pecans over the top. Spoon some of the remaining marinade over the top and serve.
