Pumpkins are the kings of the autumn vegetables. Colorful, versatile and delicious, this recipe using our Chipotle Infused Olive Oil and Pumpkin Spice Balsamic is the the perfect balance of sweet and salty and makes a unique vegetarian dish or dinner side dish. Look for culinary pumpkins or certain varieties of squash as the flesh has an even more dense and sweet flavor.

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