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Dinner, Main Course, Salad, Side Dish
The season for pumpkin has officially arrived. The leaves are turning colors, the weather is cooling down. I walked into my local Fred Meyer store the other day and the all the fall colors were all over the front of the store. I spotted the pumpkins and decided to pick up a few of the smaller pumpkins and roast them for dinner.
Course Dinner, Main Course, Salad, Side Dish
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Author Lena Gladstone


  • 2 lbs pumpkin, peeled and cubed
  • 2 red onions peeled and each onion cut into 12 wedges
  • 1/4 cup walnuts, roughly chopped
  • 3 tbsp maple syrup
  • 3 tbsp olive oil
  • 1/2 tsp salt, or more to taste
  • 1/4 cup feta cheese
  • 2 tbsp balsamic vinegar
  • a couple handfuls of fresh baby spinach


  • Preheat oven to 400F.
  • Peel and dice the pumpkin into 1" cubes.
  • Place the pumpkin, onions and walnuts onto a baking tray. Drizzle with olive oil and maple syrup, then use your hands to toss everything so it is evenly coated.
  • Sprinkle with salt about 1/2 tsp, add more to taste when done.
  • Roast for 25-35 minutes, or until the pumpkin is browned and cooked through. Toss once at around 15 minutes.
  • Remove from the oven, toss with balsamic vinegar, crumble over feta and toss in the fresh baby spinach. Serve immediately.
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