Pumpkin with Feta, Pomegranate and Walnuts

By Chef Tim Hollingsworth

Renowned Chef Tim Hollingsworth offers Insiders a simple and savory Thanksgiving side dish that will fill you with gratitude for family, feasts and great wine. We recommend enjoying it with our 2017 Voluptueux Malbec Rosé.

1 Pumpkin
3 Tbsp Olive Oil
3 Tbsp Vadouvan Curry
3 Pomegranate Molasses
1/4 Cup Crumbled Feta
1/4 Pomegranate Seeds
1/4 Toasted Walnuts
Kosher Salt, to taste
Mint leaves (small), to garnish

Preheat oven to 375 °F.

Cut pumpkin in half, or in quarters, depending on size.

Scoop out all seeds and stringy parts.

Rub pumpkin with the olive oil and season with kosher salt. Arrange on baking sheet.

Bake at 375 °F for 1 hour or until very tender.

Once done, allow to rest for 15 minutes. Then, dress with pomegranate molasses.

Top with feta, pomegranate seeds, and toasted walnuts.

Garnish with small mint leaves.


pairs with Voluptueux Malbec Rosé.

Tim's notes on the wine
"Strawberry and yogurt notes are very forward in this bottle and would pair well with goat cheese and black pepper."

Chef Tim Hollingsworth is an award-winning chef and restaurateur in Los Angeles. Hollingsworth has won multiple awards throughout his career, including The Rising Star Chef Award from The San Francisco Chronicle and The Rising Star Chef of the Year Award, presented by the James Beard Foundation. In November 2018, he competed on and won (spoiler alert) Netflix’s The Final Table, a global culinary competition series.