Maple Roast Pumpkin with Feta
This tender maple roast pumpkin is quickly pressure cooked, then topped with creamy feta, toasted pepitas, and fragrant rosemary for a sweet and savory side dish.
Equipment
- 1 Mixing bowl for coating wedges
- 1 Pressure cooker for cooking the pumpkin wedges
Ingredients
Main ingredients
- 1 kg kent pumpkin cut into thick wedges
- 5 tablespoons maple syrup
- 3 tablespoons olive oil
- 1 tablespoon chopped rosemary fresh or dried
- 100 grams feta cheese crumbled
- 2 tablespoons pepitas
- salt and freshly cracked black pepper to taste
- chili flakes optional, a pinch for warmth
- extra rosemary sprigs for garnish
Instructions
Instructions
- Cut pumpkin into thick wedges about 1-inch thick for optimal tenderness without breaking apart.
- Drizzle wedges with olive oil and maple syrup, tossing to coat evenly.
- Sprinkle with chopped rosemary, salt, and freshly cracked pepper to taste.
- Place the wedges in the pressure cooker pot without overcrowding.
- Seal the lid, cook on high pressure for 6 minutes, then use the quick release method to release steam.
- Transfer wedges to serving platter, top with crumbled feta, pepitas, and extra rosemary if desired. Serve warm.
Notes
Store leftovers in an airtight container for 3-4 days or freeze up to 2 months. Reheat gently with a splash of water or oil to preserve texture.