autumn/ cook at home/ Vegetarian

Roasted Pumpkin with Marinated Grapes & Feta

Roasted Pumpkin with Marinated Grapes & Feta

Roasted Pumpkin with Marinated Grapes & Feta – to cherish the warm autumn days.

Pumpkin is definitely representing autumn, especially October. And I don’t really know a better way to celebrate the abundance of pumpkins you can see everywhere, than to roast them. A crispy and flavourful pumpkin roast to impress your guests and nourish your taste buds.

Roasted Pumpkin with Marinated Grapes & Feta

This pumpkin type I’m using for this recipe is called Hokkaido, or Japanese Squash and thanks to its full-flavoured and sweet taste, you can either have it as a dessert or in a savoury dish with delicious spices.

And oh boy, there’re so many options on how to cook and enjoy a nice big squash: stews, soups, muffins, salads, pancakes, and an all-mighty Pumpkin Spice Latte (not the Starbucks version, obviously). Speaking of, I’m still trying to find a way to make it at home without an espresso machine and a steamer for the milk.

Roasted Pumpkin with Marinated Grapes & Feta

My family loves a well roasted pumpkin with cinnamon and honey or maple syrup on a lazy Sunday afternoon, but this time I wanted to bring a little twist to the classic recipe.

I decided to add some extra spices for a more oriental taste and marinade some grapes along the roasted pumpkin.

Yes, you read well, marinated grapes in middle eastern spices, olive oil and red wine – just irresistible 😃

And there’s nothing fancy or complicated about this, just a few halved grapes, a mix of ground spices, a drizzle of olive oil, wine and around 10-15 min for them to absorb all the flavours.

The middle eastern spices is something that I gathered on the spot, using what was available in my pantry, so most likely you’ll have everything at hand too.

Mix together cumin seeds, coriander seeds, nutmeg, cinnamon, ground cardamom, and pepper. Use a grinder if you cannot smash them in a mortar and pestle. I usually use the knife’s blade to that.

Roasted Pumpkin with Marinated Grapes & Feta

Roasted Pumpkin with Marinated Grapes & Feta

The squash only needs about 20-25 mins to roast in order to have a nice crust and absorb all the flavours. Just in time also for the grapes to marinate.

This recipe is just perfect for a dinner treat, a Sunday brunch or just for a friends get together.

Roasted Pumpkin with Marinated Grapes & Feta

Serve this delicious roasted pumpkin with marinated grapes, creamy feta cheese and roasted seed mix on top.

I’ll leave you now with the recipe.

Let me know in the comments area if you try out this recipe. I’d love to hear your thoughts.



Roasted Pumpkin with Marinated Grapes & Feta

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By Cori Costache Serves: 4
Prep Time: 10 mins Cooking Time: 25 mins

Roasted Pumpkin with Marinated Grapes & Feta - to cherish the warm autumn days.


  • 1 Hokkaido pumpkin (~1 kg)
  • 4-5 tbsp olive oil
  • 30-40ml red wine
  • 300g grapes
  • 2-3 garlic cloves
  • 100g feta cheese
  • 1 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground nutmeg
  • salt & pepper
  • fresh thyme
  • seed mix



Preheat the oven at 200C.


Wash and halve the squash. Leave the skin on. Remove the seeds and cut the pumpkin in slices approx. 2 cm thick. Set aside.


Prepare the spice mix. Gather all the spices in a mortar or a grinder. Mix the well and set aside.


Halve the grapes and sprinkle with 1 tsp of the spice, Add the red wine and 1 tsp olive oil. Set aside for them to marinate.


Line a roasting tray with backing paper and transfer the pumpkin in it. Drizzle 3-4 tsp olive oil and 2 tsp spice mix. Season with salt and pepper freshly grated.


Roast the pumpkin for 20-25 minutes, until it forms a small crust and the edges are slightly charred.


Remove the pumpkin from the oven and set them on a large plate.


Add the marinated grapes, the crumbled feta and seed mix. Season with the remaining olive oil and a few drizzles from the marinade juice.


Serve with your favourite red wine.


Keep refrigerated up to 2 days.


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