Roasted Rosemary Pumpkin Bites
Introduction
As the leaves begin to change and the air turns crisp, there’s nothing like gathering with loved ones and enjoying the tastes of the season. These Roasted Rosemary Pumpkin Bites bring all the heartwarming flavors of autumn to your table. With their delightful combination of savory and slightly sweet notes, they are the perfect appetizer for your holiday gatherings. If you’re excited to explore more delicious recipes like this one, be sure to subscribe and receive them directly in your inbox!
Why You’ll Love This Recipe
This roasted pumpkin recipe is a celebration of seasonal ingredients presented in a sophisticated yet simple way. The fresh rosemary adds a fragrant, piney aroma that complements the natural sweetness of the pumpkin, while the feta cheese and roasted pumpkin seeds provide a wonderful contrast in texture. Not only is this dish a breeze to prepare, but it’s also family-friendly, making it a versatile addition to your festive menu.
Ingredients
– 1 small sugar pumpkin (or butternut squash), peeled and cubed
– 2 tbsp olive oil
– 1 tbsp fresh rosemary, chopped
– 1 tsp sea salt
– 1/2 tsp black pepper
– 1 tbsp maple syrup
– 1/4 cup crumbled feta cheese
– 1/4 cup roasted pumpkin seeds (pepitas)
Necessary Tools
– Vegetable peeler
– Large mixing bowl
– Baking sheet
– Parchment paper
– Oven
Ingredient Swaps and Additions
If you’re looking to switch things up, consider using acorn squash or sweet potatoes instead of pumpkin. You can also add a sprinkle of cayenne pepper for a bit of heat, or swap the feta with goat cheese for a creamier texture.
Step-by-Step Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, toss the pumpkin cubes with olive oil, rosemary, sea salt, and black pepper until evenly coated.
3. Spread the pumpkin cubes in a single layer on the prepared baking sheet.
4. Roast in the oven for 25-30 minutes or until the pumpkin is tender and begins to caramelize along the edges.
5. Remove from the oven and drizzle with maple syrup while still warm, tossing gently to coat.
6. Allow the pumpkin to cool slightly before sprinkling crumbled feta cheese and roasted pumpkin seeds over the top.
7. Serve warm on a platter and enjoy these delicious autumnal bites!
Serving Suggestions
These pumpkin bites are perfect alongside a selection of cheeses and charcuterie or served with a warm, crusty bread. They also pair beautifully with a crisp white wine or a spiced autumn ale.
Pro Tips for Success
For the best caramelization, ensure your pumpkin pieces are spread out evenly on the baking sheet, with space between each cube. This helps them roast evenly without steaming.
Storing and Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
FAQ Section
– Can I use dried rosemary instead of fresh? Yes, use 1 teaspoon of dried rosemary if fresh is unavailable.
– Can these be made in advance? You can roast the pumpkin a day ahead and then add the toppings just before serving.
Conclusion
Embrace the flavors of fall with these Roasted Rosemary Pumpkin Bites. Simple to make and utterly delectable, they’re sure to be a hit at any gathering. We’d love to hear how your pumpkin bites turned out! Leave a review, share your photos, or tag us on Pinterest or Instagram.
Nutritional Information
Per serving (based on 6 servings):
Calories: 138
Protein: 3g
Carbohydrates: 14g
Fiber: 2g
Fat: 9g
Roasted Rosemary Pumpkin Bites
Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, toss the pumpkin cubes with olive oil, rosemary, sea salt, and black pepper until evenly coated.
- Spread the pumpkin cubes in a single layer on the prepared baking sheet.
- Roast in the oven for 25-30 minutes or until the pumpkin is tender and begins to caramelize along the edges.
- Remove from the oven and drizzle with maple syrup while still warm, tossing gently to coat.
- Allow the pumpkin to cool slightly before sprinkling crumbled feta cheese and roasted pumpkin seeds over the top.
- Serve warm on a platter and enjoy these delicious autumnal bites!
