Roasted pumpkin with feta cheese and walnuts

Roasted pumpkin with feta cheese and walnuts

21. October 2025
Noba
Noba

This dish is great as a side dish or starter, and the recipe makes 4 low-FODMAP servings.

Inspired by Recipetineats´ recipe of maple roasted pumpkin with chili and feta: https://www.recipetineats.com/maple-roasted-pumpkin-with-chili-and-feta

Ingredients:

  • 250g butternut squash, peeled and cut into pieces (keep the seeds) (low FODMAP at 63g)
  • 300g sweet potato, peeled and cut into pieces (low FODMAP at 75g)
  • 100g walnuts, roughly chopped (low FODMAP at 30g)
  • 3-4 spring onion, only the green part, roughly cut
  • 2 tbsp maple syrup
  • Salt to taste
  • 2 tbsp olive oil
  • Chili and chili flakes (note that spicy foods can trigger IBS symptoms, so skip this if you are sensitive)
  • ½ pack of feta cheese (approx. 100g), crumbled
  • Chopped fresh parsley
  • (Optional) Green salad, fresh mint and/or pomegranate seeds for garnish

Instructions:

1. Preheat the oven to 200 degrees Celsius. Peel pumpkin and sweet potato, and cut into equal parts. Smaller parts will reduce the cooking time. Save the seeds to make roasted pumpkin seeds (look under recipes in the app - great as a snack or on salads!).

2. Roughly chop walnuts and the green part of the spring onion. Spread pumpkin, sweet potato, walnuts and spring onion on a baking tray covered with a baking sheet.

3. Mix olive oil, salt, maple syrup and chili flakes (optional) with the vegetables and nuts and toss well to coat everything.

4. Spread the vegetables evenly on the baking tray, ensuring some space between the pieces to get them crispy.

5. Roast in the oven for approx. 20-30 minutes until the pumpkin and sweet potato are soft and slightly browned. Stir once halfway through the cooking time for even roasting.

6. Once the vegetables are done, take them out of the oven and sprinkle with crumbled feta cheese and chopped parsley.

Serving tips:

  • Serve the roasted vegetables on a serving platter and sprinkle with feta cheese and parsley before serving.
  • For a fresh addition, put the roasted vegetables on a green salad and add fresh mint and pomegranate seeds.
  • Add cooked quinoa for a fuller and tasteful meal!

Enjoy!