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    Home » Side Dishes

    Roasted Pumpkin Broccoli with Feta

    Published: Aug 26, 2021 · Updated: Oct 27, 2022 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarian

    Roasted pumpkin & broccoli are served with feta, chili flakes and pumpkin seeds for a delicious side dish. Colourful and tasty, this is a great dish for Fall.

    The saltiness of the feta combined with the sweetness of the pumpkin with the uplift of the chilli is simply divine.  Add roasted broccoli and you have a colourful, vibrant side dish for Fall.  

    roasted pumpkin broccoli

    How to make roasted pumpkin broccoli

    This is an easy colourful dish that you will want to make again and again. Pumpkin is peeled and cut into about 1 inch chunks. Roasting the pumpkin enhances it's slightly sweet taste.

    To balance the sweetness, broccoli florets are roasted with the pumpkins. The red chili flakes are a great addition to this dish. It's a flavour combination you need to try!

    The ingredients

    • Pumpkin - For roasting Cinderella pumpkins are a good choice.
    • Broccoli - Choose firm and green broccoli with no yellow or brown on the heads.
    • Feta cheese - Use a block of Feta or ready crumbled.
    • Garlic - Increase the quantity for a stronger garlic flavour.
    • Red chili flakes - Gives the dish a great flavour
    • Lemon - Lemon juice is great against the sweetness of the pumpkin.
    • Olive oil - Avocado oil could be used instead.
    • Pumpkin Seeds
    • Salt & Pepper
    pumpkin broccoli

    Recipe Tips

    If you don't like your food spicy, omit the red chili flakes.

    The Feta cheese could be substituted with goats cheese for a richer flavour.    

    Add sunflower seeds for extra crunch or toasted pecans.

    Any leftovers will keep in the fridge for 2-3 days and can either be reheated or served cold as a salad.

    More low carb side dishes to try

    Garlic Parmesan Roasted Broccoli

    Chayote Gratin

    Pumpkin Feta Salad with Pecans

    Baked Cabbage Wedges

    Green Bean Casserole

    Green Beans with Walnuts

    This post may contain affiliate links. Please read my disclosure policy for more information.

    This recipe was originally posted in January 2014. The photos and content have been updated but the recipe remains the same.

    roasted broccoli pumpkin

    Roasted Pumpkin & Broccoli with Feta

    Angela Coleby
    Roasted pumpkin and broccoli are served with feta, chili flakes and pumpkin seeds for a delicious side dish
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course Side Dish
    Cuisine American
    Servings 8 servings
    Calories 173 kcal

    Ingredients
     
     

    • 3 cups pumpkin peeled and cut into large chunks
    • 2 cups broccoli trimmed and cut into florets
    • 8 oz feta cheese cut into chunks
    • 3 tablespoons olive oil
    • ½ tablespoon red chili flakes can be optional
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 4 tablespoons pumpkin seeds
    • ½ lemon juice
    • 2 cloves garlic peeled and finely chopped

    Instructions
     

    • Preheat the oven to 200C/400F degrees.
    • Toss the pumpkin chunks in half of the olive oil and add the red chili flakes, salt and pepper.
    • Place in a roasting tin and cook for 45 mins (the broccoli will be added during this time).
    • Toss the broccoli in the remaining olive oil, add the lemon juice and garlic.
    • Add the broccoli florets to the roasting tin with the pumpkin after 25 mins of cooking.
    • Once cooked, remove from the oven, and add the feta cheese.
    • Sprinkle the sunflower seeds over the roasted vegetables.
    • Eat and enjoy!

    Notes

    Makes 8 servings as a side dish.
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1servingCalories: 173kcalCarbohydrates: 7gProtein: 7gFat: 14gFiber: 2g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
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    Reader Interactions

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      Recipe Rating




    1. ANNA Wild-Fyfe

      March 12, 2020 at 4:23 am

      Realllly enjoyed this! Used goats cheese and added cauliflower as well as had some I needed to use. Will make again. Loved the flavours. 5/5

      Reply
      • Angela Coleby

        March 14, 2020 at 7:38 pm

        Love the idea of goats cheese! That would work great with these ingredients!

        Reply
    2. Alice Davey

      January 14, 2020 at 4:38 pm

      gosh so tasty!! I started eating them right off the tray when they came out. Fortunately there was enough left to assemble the full dish. 5 stars!! Could not find a star rating on this one so I'm saying it here. xx

      Reply
      • Angela Coleby

        January 14, 2020 at 4:39 pm

        Thanks! I need to update the recipe card! Glad you enjoyed it!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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