Roasted pumpkin with pepita salsa

Give your roast veg a starring role!

  • 1 hr cooking
  • Serves 6
  • Print
You think roasted pumpkin can't get any better? We've added fetta and a fresh, zesty pepita salsa to take your roasted veg from good to incredible!
Looking for more pumpkin recipes?


  • 1 kg kent pumpkin, unpeeled, cut into thick wedges
  • 2 tablespoons olive oil
  • ¼ cup (50g) pepitas (pumpkin seed kernels)
  • 250 grams vegetarian fetta, crumbled
pepita salsa
  • ½ cup (100g) pepitas (pumpkin seed kernels), toasted
  • ½ cup (125ml) extra virgin olive oil
  • ⅓ cup (80 ml) lime juice
  • 1 small clove garlic, crushed


  • 1
    Preheat oven to 200°C/400°F. Line a large oven tray with baking paper.
  • 2
    Place pumpkin and oil in a large bowl; season. Massage oil and seasoning onto each piece of pumpkin. Place pumpkin, skin-side down, on oven tray.
  • 3
    Roast for 50 minutes or until tender, adding pepitas during last 5 minutes of cooking time.
  • 4
    Meanwhile, make pepita salsa. Process all ingredients until mixture forms a slightly chunky salsa. Season to taste.
  • 5
    Place pumpkin wedges on a platter; spoon over pepita salsa. Top with fetta and roasted pepitas, season to taste; serve.


Pepita salsa can be made up to 4 days ahead; refrigerate in a screw-top jar, covered with a thin layer of extra virgin olive oil.

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