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Cut 1kg peeled and deseeded pumpkin into wedges. Arrange the pumpkin in a large, shallow baking dish. Drizzle with 2 tablespoons olive oil and scatter over a pinch of chilli flakes. Break a garlic bulb into cloves and nestle them, unpeeled, around the pumpkin. Season well and scatter over the leaves of 4 sprigs of thyme.
Roast for 25-30 minutes, or until tender and lightly charred. Crumble over 150g fresh feta for the last 5 minutes of cooking.
