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Hot Honey Pumpkin With Red Onion Feta And Walnuts

Hot honey pumpkin with red onion, feta, and walnuts is a Mediterranean-American side dish where squash wedges roast until caramelized and tender, then get a glossy hot honey drizzle. Charred, sweet-savory flavors come together with salty feta and toasted walnuts for a warm, shareable platter.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Hot honey pumpkin with red onion feta and walnuts
  • 1 small pumpkin or butternut squash
  • 1 large red onion
  • 3 tbsp olive oil
  • 3 tbsp hot honey or regular honey + 1/2 tsp chili flakes
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 1 salt and pepper to taste
  • 4 oz feta cheese crumbled
  • 0.33 cup walnuts toasted
  • 1 fresh herbs (parsley or thyme) for serving

Equipment

  • 1 sheet pan

Method
 

Roast the pumpkin and onion
  1. Preheat oven to 425F and line a large baking sheet with parchment if desired, so the wedges roast without sticking.
  2. Toss pumpkin and red onion wedges with olive oil, half the hot honey, smoked paprika, cumin, salt, and pepper until evenly coated.
  3. Spread in a single layer and roast 30-35 minutes, flipping halfway, until caramelized and tender (watch the edges for deep browning).
Finish and serve
  1. Arrange roasted pumpkin and red onion on a platter and scatter feta and toasted walnuts over the top.
  2. Drizzle the remaining hot honey over everything so it glistens.
  3. Finish with fresh herbs for a bright, fresh aroma before serving.

Notes

Pro tip: Spread the wedges with cut sides facing down so they caramelize instead of steaming. Refrigerate leftovers in an airtight container up to 3 days; rewarm in a 400F oven for 8-10 minutes. Freezing is not recommended because the feta and onion texture softens. For a dairy-light option, use a crumbled plant-based feta and follow the same roasting and finishing steps.