• 6-8 cups pumpkin, peeled, deseeded and cubed.
• Olive oil
• Coarse sea salt
• ¼ tsp to ½ tsp red chili flakes depending on spice
• ¼ cup fresh parsley chopped
• ½ cup feta cheese cubed (or more if desired)
Pre-heat oven to 425°. Place cubed pumpkin in a roasting pan and drizzle with olive oil and coarse sea salt. Roast pumpkin approximately 20-25 minutes or until soft. Stir pumpkin occasionally to ensure even roasting. Place roasted pumpkin in a serving bowl and toss with parsley, chili flakes and feta. If necessary, drizzle an additional bit of olive oil and coarse sea salt over the top. Serve warm or room temperature.