Pomegranate Jalapeno Roasted Pumpkin

It's the first day of November and what better way to welcome this thankful month than with a dish that's as beautiful as the season. Pomegranate and jalapeno give great bursts of flavor while the mellow pumpkin and creamy feta cheese round out the dish. I paired this side dish with breaded pork chops but can see this dish as a star for your Thanksgiving spread as well. You can even use sweet potatoes, acorn squash or butternut squash if you can't find a pie pumpkin.

Pomegranate Jalapeno Roasted Pumpkin 

1 Small Pie Pumpkin, cleaned and diced
1 Jalapeno, seeded and sliced
1/2 Small Onion, sliced
1/4 Cup Pomegranate Seeds
1/4 Cup Feta Cheese
Olive Oil
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
Salt and Pepper to taste

Combine the pumpkin, jalapeno and onion in a large bowl. Season with olive oil, onion and garlic powder, and salt and pepper. Spread on a baking sheet and roast at 450 degrees, cooking and tossing in 5-7 minute increments. Place on your serving platter and top with pomegranate seeds and feta cheese.