Pie pumpkins are dirt cheap these days and it would be a shame not to take advantage of the pricing, even if you don’t have the slightest inclination at making pie.

Enter this Meatless Monday dish, which is the perfect accompaniment to a nice hearty veggie chili or other soup on a cold night. Pumpkin is roasted like its squash cousin butternut (which you could easily sub in this recipe), then tossed with feta and cilantro for a hearty side dish or unusual main event.

Enjoy the pumpkin-y goodness while you can!

Roasted Pumpkin with Feta and Cilantro

2 pounds pumpkin, peeled and seeded

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

3 ounces feta, sliced

1/4 cup cilantro leaves

Drizzle of pumpkin seed or olive oil

Drizzle of sherry vinegar

Peel and seed a 2-pound pumpkin and cut into 1/2-inch thick wedges. Toss with olive oil, salt and pepper.

Roast in a 450-degree oven, turning occasionally, until tender, about 20 minutes.

Layer pumpkin with feta cheese and cilantro leaves. Drizzle with pumpkin seed or olive oil and sherry vinegar to taste.

— Recipe from www.dole.com