This breezy modern roast pumpkin side dish works just as well with a traditional roast turkey as it does with roast chicken, enjoyed alfresco for a long lazy lunch or dinner. Looking for more ideas to flavour your roast pumpkin?
Preheat the oven to 220°C (200°C fan-forced). Line two oven trays with baking paper.
Cut pumpkin in half and remove the seeds, then cut into thin wedges and arrange on baking trays. Drizzle over the olive oil and sprinkle with cumin seeds; season with salt flakes and freshly ground pepper. Roast for 25 minutes or until just tender.
Place vegetables on a platter. Sprinkle over thyme, walnuts, fetta and chilli flakes.
To make this dish suitable for vegetarians, choose a fetta that has been made with vegetable rennet.
To toast the nuts, place on an oven tray roast at 180°C (160°C fan-forced) for 8 minutes until golden, to develop and intensify the walnut flavour. Then increase the oven temperature to roast the pumpkin.
Do ahead: The pumpkin can be sliced the day before and refrigerated to speed up preparation.
Test Kitchen tip