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The Oven pumpkin with feta is one of the most popular pumpkin recipes with Hokkaido pumpkin. No wonder, because the recipe is very easy and quick made. Whether as an autumnal side dish or as a light main dish, the baked pumpkin from the oven is in 30 minutes ready on the table. Grab it here the best recipe!
Ingredients for my oven pumpkin
Baked Pumpkin with Feta is a super easy and quick fall meal that only requires a few ingredients. Next to one Hokkaido pumpkin Do you need Feta and Walnuts. Then there are more Honey, olive oil and a few herbs and spices from your supply.
When things need to be done quickly, oven-baked pumpkin with feta is often my first choice in the fall.
This is how you prepare the oven pumpkin recipe
The exact quantities for my oven pumpkin can be found below in the printable recipe card.
Step 1: Cut pumpkin
First, wash the pumpkin thoroughly and quarter it. I recommend a really sharp knife for this. Then remove the seeds and cut the pumpkin into strips.
Step 2: Cover pumpkin and bake
Now mix the pumpkin strips with olive oil and all the spices and put them in a baking dish. Alternatively, you can also line a tray with baking paper. Then top everything with crumbled feta and chopped walnuts and bake in the preheated oven.
Drizzle the finished oven pumpkin with honey and enjoy!
5 reasons for baked pumpkin
- The recipe is very quick and easy to prepare.
- If you’re looking for a healthy meal with pumpkin, you’ve come to the right place!
- Oven pumpkin tastes great as a side dish with meatballs or with my rosemary potatoes.
- You can easily prepare the baked pumpkin the day before.
- The oven pumpkin with feta is autumnal soul food from the oven.
Now enjoy my baked Hokkaido pumpkin! I look forward to your feedback and would be happy to leave a review here!

Oven pumpkin with feta
I look forward to your review. Simply click on the stars here.
My oven pumpkin with feta is quick and easy to make and is on the table in 30 minutes. Grab the best recipe here!
preparation 5 minutes Min.
Baking time 30 minutes Min.
Total time 35 minutes Min.
Preheat the oven to 180 degrees top and bottom heat.
Wash the pumpkin, quarter it and remove the seeds. You don’t need to peel the pumpkin! Chop rosemary needles finely.
Cut the pumpkin into wedges and mix with olive oil and spices. Then place in a baking dish (or on a tray lined with baking paper). Crumble the feta and chop the walnuts. Spread both on the pumpkin.
Bake for 30-35 minutes. Then drizzle with honey.
Calories: 214kcal | Carbohydrates: 32G | Protein: 7G | Fat: 9G
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Your Steffi