Herb Roasted Pumpkin Platter

Serves 6 · 20 min prep · 45 min cook

Ingredients

• 1 large (about 4 lb) sugar pumpkin or pie pumpkin
• 1/4 cup extra-virgin olive oil
• 2 tbsp chopped fresh rosemary
• 2 tbsp fresh thyme leaves
• 12 leaves fresh sage leaves
• 6 smashed garlic cloves
• 1 1/2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 2 cups cooked farro
• 1 cup crumbled feta
• 1/2 cup toasted pumpkin seeds
• 1/4 cup chopped fresh parsley
• 1, zest and juice lemon
• 4 cups baby arugula

Instructions

1. 1Preheat the oven to 425°F and line two large rimmed sheet pans with parchment. Halve the pumpkin, scoop out seeds and strings, then cut into 1-inch thick wedges and half-moons, leaving the skin on for structure and color.
2. 2Toss the pumpkin pieces on the pans with olive oil, smashed garlic, chopped rosemary, thyme, whole sage leaves, salt, pepper, and smoked paprika until every surface is glossy and coated. Spread in a single layer so the edges can caramelize.
3. 3Roast for 25 minutes, then flip each piece carefully. Continue roasting another 15 to 20 minutes until the flesh is fork-tender, edges are deeply golden, and the herbs are fragrant and crisp.
4. 4While the pumpkin roasts, warm the cooked farro in a skillet over medium heat with a splash of water and salt until steamy and fluffy, about 3 minutes. Fluff with a fork and keep warm.
5. 5Arrange the warm farro as a base across a large serving platter. Nestle the roasted pumpkin wedges and garlic over the grains so the colors show.
6. 6Scatter baby arugula lightly over and the pumpkin so the greens wilt just slightly from residual heat.
7. 7Sprinkle crumbled feta, toasted pumpkin seeds, and chopped parsley evenly across the platter.
8. 8Finish with lemon zest and a squeeze of fresh lemon juice over everything. Taste and add a final pinch of salt or pepper if needed.
9. 9Bring the platter to the table family-style while still warm so guests can build their own plates with a mix of soft pumpkin, bright greens, and crunchy seeds.