Not just a side dish, this recipe is amazing as a stand alone dinner. Sticky and sweet roast pumpkin, creamy feta, completed with crunchy pine nuts, fresh beans and the pop of roast cherry tomatoes! This dish is a real treat for the mouth.
Serves
4 (main meal) or 10 (side dish)
Ingredients
- 1 butternut pumpkin (you can add in some sweet potato if you have one on hand)
- 2 tablespoons olive oil (or oil of your choice)
- 500g fresh green beans
- 50-100g pine nuts (you can really never have too many, right?)
- 1/2 packet of vegan feta (danish works well for non vegans)
- 1 tub Cherry tomatoes
- Salt and pepper
Method
Pre heat oven to 180 degrees celsius.
Cut pumpkin into medium cubes and transfer to a bowl. Mix with oil, salt and pepper until well combined. Move to a baking tray and cook in the oven for approximately 30 – 40 minutes until lightly golden with delicious sticky bits! For the last 10 minutes of cooking time, add in the Cherry tomatoes.
Steam green beans for approximately 6 minutes until cooked but still a little crispy.
In a pan, lightly toast the pine nuts (give this your full attention to make sure they don’t burn!)
On a beautiful serving tray, pile high the roast pumpkin, crumble feta over the top along with the roasted Cherry tomatoes. Finally sprinkle generously with the pine nuts and arrange the green beans around the outside.
Enjoy as a side (goes amazing with indian dishes) or as a main.
Note
Occasionally I like to drizzle honey (maple syrup would also work) over the top of this dish for extra deliciousness!
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Sparkling Eats 
looks delicious!