You definitely have to try this delicious autumn-inspired oven vegetable recipe, roasted pumpkin with feta, carrot, potato, parsnip, and beet. This recipe is perfect for using leftover vegetables easily and quickly. You can eat these hearty oven vegetables as a wonderful side dish with fish and meat, or as a delicious vegetarian main course. How much you use of each of the ingredients is up to you. These delicious oven veggies can be prepared in less than an hour and are a real eye-catcher. I love these beautiful fall colors and for me, even rainy and colder days feel much cozier when we treat ourselves with such a delicious fall dinner. We then like to turn on the fireplace and enjoy the comforting atmosphere of our home, no matter how lousy it is outside.
Delicious oven vegetables with roasted pumpkin with feta
Here’s my favourite way to enjoy oven-roasted pumpkin. Hokkaido pumpkin, carrot, potato, parsnip, and beetroot are sautéed in olive oil and sprinkled with chili flakes, and finished with salt and pepper. All of these are cooked until tender and then sprinkled with feta cheese. It is excellent just as it is, but if you want to share, this makes a terrific side dish for four or more.
I love eating them as a main course. I am known for eating side dishes as much as the main dish. However, if you are willing to share, this is a good side dish for four or more people. I think this combo is pure heaven! The combination of creamy pumpkin, and tangy herbs, makes the dish incredibly tasty. The herbs and feta add a refreshing and cooling aspect that works well with the heat. There is also a pleasant tang and creaminess. I make this dish every week!
For my autumn vegetable sheet, I thoroughly brushed and washed the fresh beet, carrots, parsnips, and potatoes. Just like the Hokkaido squash, they are not peeled. Only the onion and the butternut pumpkin are peeled.
Delicious oven vegetables with pumpkin & feta
The delicious pear-shaped Butternut pumpkin is named after its nutty and buttery flavor and has a wonderful light orange flesh. It complements perfectly with the bright orange Hokkaido pumpkin, which is a bit stronger in flavor and almost a bit
reminiscent of chestnuts. Together with potatoes, onions, parsnips, and beetroot, the result is not only a beautiful, seasonal variety of colors but also a delicious oven dish that becomes a real taste sensation with the addition of fresh thyme and a hearty marinade of olive oil, fresh garlic, red chili, coarse sea salt, and multicolored pepper.
This is how easy and quick you prepare your roasted pumpkin with feta and vegetables:
To ensure that the vegetables cook evenly, you should cut the carrots and parsnips in half lengthwise. The small potatoes are also halved and the beet quartered. I cut the two pumpkins into not-too-large wedges. When you have finished chopping everything and move it on the baking tray, the lovely, autumnal vegetables are placed in the preheated oven, where they cook for about 35 minutes at 180 degrees. This recipe is very quickly done and quite uncomplicated to prepare. It is perfect for stressful days when you don’t have much time to prepare lunch or dinner and are still seeking for beautiful comfort food as a result.
Oven veggies with pumpkin, potatoes, carrots and beet.
I love pumpkin, and pumpkin dishes regularly appear on our table during the fall season. You will see that with time, some pumpkin recipes will tumble on my blog. For now, take a look at this delicious recipe for a Hokkaido pumpkin stuffed with spicy minced meat. The Hokkaido pumpkin is deseeded and stuffed and then baked in the oven as a whole. So delicious!
My recipe tip for you!
Stuffed pumpkin with minced meat and cheese
Which pumpkin is the best for roasting?
Butternut pumpkins are a common variety, with many features. They make for the best-roasted pumpkin, and they can also be used in soups or cooked into recipes like most other varieties of squash. Butternuts have an almost sweeter flavor than standard types of pumpkins when roasted because their flesh is drier than that of other varieties.
Recipe for fall-inspired oven veggies
Tips for the recipe:
- To keep the vegetables from getting too dark, you can cover them with some
parchment paper for the last few minutes. - The individual quantities in my recipe are a recommendation. How much you want
to use of each of these vegetables is up to you. - You can also add bacon cubes to the recipe.
I hope you enjoy reading, strolling through, and trying out my cooking and baking recipes!
Equipment
- 1 cutting board
- 1 paring knife
- 1 sharp knife
- 1 wooden spoon or spatula
- 1 backing paper
- 1 baking tray
- 1 bowl
Ingredients
- 1/2 butternut squash small
- 1/2 Hokkaido pumpkin small
- 5 carrots
- 3 parsnips
- 3-4 beet
- 1 vegetable onion
- 5 potatoes small triplets
- cloves garlic
- thyme fresh
- 40 ml olive oil
- 1/2 chili pepper red
- salt coarse sea salt
- 0,5 tsp paprika powder (I like to use smoked paprika)
- 1 tsp Provencal herbs dried
- colored pepper for example steak pepper
- 80 g feta
Instructions
- Prepare all the ingredients. Remove the leaves from the carrots, if present. Then wash carrots, parsnips, beet, potatoes and pumpkin thoroughly. Additionally, scrub the root vegetables clean with a small brush. The butternut squash should be peeled. Cut open the Hokkaido pumpkin and butternut squash and remove the seeds. Peel the garlic and onion.
- Cut the carrots, parsnips and potatoes in half lengthwise. Cut the beet and onions into quarters. Both pumpkins are cut into wedges. Chop or mince the garlic and the chili pepper and mix them together with the olive oil, the Provencal herbs and the paprika powder to form the aromatic marinade.
- Line a large baking sheet or a large baking dish with parchment paper and place the vegetables and the pumpkin slices evenly on it. Then brush the vegetables with the marinade, the easiest way to do this is to use a pastry brush. Roughly crush the fresh thyme with your hands and spread it on the vegetables. Now everything is seasoned with grinded pepper and sprinkled with coarse sea salt.
- The vegetables are now placed in the preheated oven and roasted at 180 degrees’ convection oven for about 35 minutes. To keep the vegetables from getting too dark, you can cover them with some parchment paper for the last few minutes. Before serving, sprinkle the finished oven vegetables with coarsely chopped feta cheese.
