Maple Roasted Pumpkin with Chili and Feta served on a rustic table

Maple Roasted Pumpkin with Chili and Feta

ByCasey Monroe

why make this recipe

Maple Roasted Pumpkin with Chili and Feta is a delightful dish that balances sweet and savory flavors. The natural sweetness of the pumpkin pairs beautifully with the spicy kick from chili flakes and freshness from feta cheese. This dish is not only tasty but also easy to make, making it perfect for a family dinner or a holiday gathering. Plus, it’s a great way to enjoy seasonal produce!

how to make Maple Roasted Pumpkin with Chili and Feta

Ingredients:

  • 2 lb / 1 kg pumpkin, peeled, cut into 2.5cm / 1" cubes (whole, unpeeled weight – Note 1)
  • 1 red onion, peeled, halved, then cut into 1cm / 0.4" wedges
  • 1/2 cup walnuts, roughly chopped (Note 2)
  • 3 tbsp olive oil
  • 3 tbsp maple syrup (or honey, or substitute with brown sugar – Note 3)
  • 3/4 tsp cooking salt / kosher salt
  • 1 – 1 1/2 tsp dried chili flakes, adjust to taste (Note 4)
  • 3/4 cup Danish feta (or Greek feta, or upgrade to goat cheese)
  • 1 large red chili (cayenne pepper), deseeded, finely minced
  • 1 tbsp parsley, finely chopped

Directions:

  1. Preheat your oven to 200°C/400°F (180°C fan-forced).
  2. Toss the pumpkin, onion, and walnuts on a large, paper-lined tray. Drizzle with olive oil and maple syrup, then toss to coat everything well (using your hands works best).
  3. Sprinkle the mixture with chili flakes and salt, toss again, and spread it out on the tray. Make sure not to crowd the ingredients; otherwise, they might stew instead of roast!
  4. Roast in the oven for about 30 minutes or until the pumpkin is lightly browned and cooked through, tossing once at the 20-minute mark.
  5. Remove from the oven and gently toss the roasted mixture again. Transfer to a serving platter in a single layer.
  6. Crumble feta over the top, then sprinkle with parsley and minced chili. You can also do this sprinkling on the tray before transferring it into a bowl. Serve immediately!

how to serve Maple Roasted Pumpkin with Chili and Feta

This dish is best served warm as a side dish. It pairs well with grilled meats or can be enjoyed on its own as a vegetarian option. You can also serve it over a bed of greens or with crusty bread for a more filling meal.

how to store Maple Roasted Pumpkin with Chili and Feta

If you have leftovers, allow the dish to cool completely. Store it in an airtight container in the refrigerator for up to 3 days. To reheat, place the pumpkin in the oven at a low temperature until warmed through.

tips to make Maple Roasted Pumpkin with Chili and Feta

  • Make sure to cut the pumpkin into even-sized pieces for uniform roasting.
  • Adjust the chili flakes based on your spice preference.
  • Toast the walnuts before adding them for extra flavor.

variation (if any)

You can try using butternut squash instead of pumpkin. Additionally, add other seasonal vegetables like carrots or sweet potatoes for a more colorful dish.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, fresh pumpkin is highly recommended for the best texture and flavor!

2. What can I substitute for feta cheese?
You can substitute feta with goat cheese or skip cheese altogether for a dairy-free option.

3. Can I make this recipe ahead of time?
Yes, you can prepare the pumpkin and onion mix the day before and refrigerate it. Just roast it right before serving!