1.5kg Kent pumpkin, with skin-on
2 tablespoons olive oil
35g sachet smokey chipotle seasoning
1 tablespoon honey
100g smooth feta, crumbled
1 long green chilli, deseeded, thinly sliced
¼ cup pepitas, toasted
Cut pumpkin into 4cm thick wedges.
Combine oil, seasoning and honey in a large bowl. Mix well. Add pumpkin. Toss well to coat.
Arrange pumpkin, in a single layer, in a large, non-stick roasting pan.
Cook in a moderately hot oven (190C) for about 40 minutes, or until pumpkin is tender. Remove. Transfer to a serving plate.
Serve sprinkled with feta, chilli and pepitas.
TIP! We used One Night In Mexico Smokey Chipotle seasoning for this recipe. Any chipotle seasoning or spice mix can be used. Omit the chilli, if preferred.