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–+ servings
Rosemary Pumpkin Bites

Savory Rosemary Pumpkin Bites for Cozy Fall Snacking

These Rosemary Pumpkin Bites are easy to make, nutritious, and packed with autumn flavors, making them perfect for healthy snacking.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 bites
Course: Snacks
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkin Mixture
  • 1 medium Sugar Pumpkin or butternut squash
  • 2 tablespoons Olive Oil for roasting
  • 2 teaspoons Fresh Rosemary or 1 tsp dried
  • 1 teaspoon Sea Salt
  • 1 teaspoon Black Pepper adjust to taste
  • 2 tablespoons Maple Syrup optional
For the Creaminess
  • 1 cup Feta Cheese or goat cheese
  • 1/2 cup Roasted Pumpkin Seeds (Pepitas) or sunflower seeds

Equipment

  • Oven
  • mixing bowl
  • Baking Sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
  2. In a large mixing bowl, combine cubed sugar pumpkin, olive oil, chopped rosemary, sea salt, and black pepper.
  3. Transfer the coated pumpkin mixture onto the prepared baking sheet, spreading it out in a single layer.
  4. Roast the pumpkin for 20 minutes, stirring halfway through for even cooking.
  5. Cool the roasted pumpkin for 5 minutes, then mix in maple syrup, feta cheese, and roasted pumpkin seeds.
  6. Form the mixture into small balls, about the size of a golf ball, and place them back on the baking sheet.
  7. Bake the formed bites for an additional 10 minutes until golden brown and crispy.
  8. Let cool slightly before serving warm as a snack or appetizer.

Nutrition

Serving: 2bitesCalories: 120kcalCarbohydrates: 15gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 10mgCalcium: 80mgIron: 1mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in a single layer and transfer to an airtight container for up to 3 months.

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