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Many people think Hawai'i has no seasons. But if you live here, you know there are many seasonal changes that occur throughout the year. You just have to pay attention. Living Upcountry, means brisk winter nights with cold air descending down the slopes of Haleakalā. Our winters are of course mild, but temps in the 60’s can feel much cooler without central heat or insulation. Our home was built in the 1930’s with single-wall construction and when it’s cold outside, it’s even colder in our house. I love any excuse to turn the oven on- high! Roasted veggies and soups simmering on the stove are Winter mainstays in our kitchen.
This recipe was made with a pumpkin from my mother-in-law’s garden. The variety has morphed over the years of sharing seeds with neighbor’s and friends. They’re low maintenance to grow, except for requiring space, and keep well all season. Kabocha squash or Butternut squash could also work well with this recipe.
Pumpkin or squash, washed and cut in 1 inch slices
2 tablespoons olive oil
2 tablespoons white sesame seeds
2 teaspoons of honey 4 ounces feta, crumbled
Fresh thyme sprigs
Salt and freshly cracked pepper
Dash of Paprika
Aged Italian balsamic vinegar, drizzled
Preheat the oven to 425°F. Place the pumpkin in a large mixing bowl. Add the olive oil and sesame seeds. Season with salt, pepper and paprika and toss to coat evenly.
Transfer the pumpkin to two large baking sheets lined with parchment paper. Spread the pumpkin out in a single layer, making sure they have room to breath. Drizzle with honey and scatter the thyme sprigs. Roast until golden brown, about 15 minutes on each side. Flipping halfway through baking. After the pumpkin is flipped, crumble the feta over the pumpkin and bake for the remaining 15 minutes.