Pumpkin Wedges With Feta and Thyme
- 1 medium pumpkin, cut into wedges
- 2 tbsp olive oil/coconut oil
- Pinch chilli flakes
- 4 garlic cloves
- 4 sprigs fresh thyme, leaves picked or 3 pinches of dried thyme
- 150g feta, crumbled
- Preheat the oven to 200C.
Arrange the pumpkin in a baking dish. Drizzle with the oil and sprinkle over the chilli flakes. Add the garlic unpeeled, around the pumpkin.
Sprinkle over the thyme leaves or dried thyme.
Roast for 25-30 minutes, or until tender and slightly coloured.
Remove from the oven and sprinkle over the feta cheese.