Culinary pumpkin roasts in wedges with Chipotle Infused Olive Oil, garlic and thyme. Pumpkin Spice Balsamic adds a sweet tang, and crumbled feta brings enough salt to keep this firmly in side-dish territory. Serve the wedges alongside roast chicken, or give them a plate of their own with some crusty bread.

I N G R E D I E N T S :

• 1 2lb pumpkin, cut into wedges
• 2 tbsp Rocky Mountain Olive Oil Chipotle Infused Olive Oil
• 2 tbsp Rocky Mountain Olive Oil Pumpkin Spice Balsamic Vinegar
• pinch chilli flakes
• 1 garlic bulb, minced
• 4 sprigs fresh thyme, leaves picked
• 5oz fresh feta, crumbled

I N S T R U C T I O N S :

1. Preheat the oven to 400°F. Arrange the pumpkin in a large, shallow baking dish. Drizzle with the Chipotle Infused Olive Oil and Pumpkin Spice Balsamic and scatter over the chilli flakes. Break the garlic bulb into cloves and nestle them, unpeeled, around the pumpkin. Season well and scatter over the thyme leaves.
2. Roast for 25-30 minutes, or until tender and lightly charred. Add the feta for the last 5 minutes of cooking. Serve as a side dish with your favorite fall meal!

Psst... here are a few of our favorites to serve with this dish:

• Pomegranate Balsamic Glazed Chicken
• Baklouti Green Chili Chicken Mole
• Goat Cheese Ravioli with Mushroom & Sage Cream Sauce
• Olive Wood Smoked New York Strip Steak
• Maple Glazed Bacon Wrapped Pork Tenderloin

N U T R I T I O N A L   I N F O :

Estimated per serving: 145 calories • 5g protein • 11g carbs • 10g fat • 273mg sodium

Based on 6 equal servings, 680g of edible pumpkin, the listed feta, and standard balsamic vinegar. Excludes unmeasured seasonings. Estimates may vary by ingredient brand and portion size.