Introduction

This Maple Roasted Pumpkin with Chili and Feta is a delightful mix of sweet, spicy, and savory flavors. Roasting the pumpkin brings out its natural sweetness, complemented perfectly by warm chili flakes and creamy feta cheese. It’s a simple yet impressive dish that works well as a side or a light main.

Maple Roasted Pumpkin with Chili and Feta Recipe - Recipe Image

Ingredients

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

Instructions

Step 1: Preheat your oven to 200°C (400°F), or 180°C (350°F) if using fan-forced.
Step 2: On a large tray lined with baking paper, combine the pumpkin, red onion, and walnuts. Drizzle with olive oil and maple syrup, then toss with your hands until everything is evenly coated. Sprinkle with dried chili flakes and salt, toss again, and spread the mixture out in a single layer to avoid overcrowding.
Step 3: Roast in the oven for about 30 minutes. Toss everything once halfway through at around 20 minutes. The pumpkin should be lightly browned and cooked through when done.
Step 4: Remove the tray from the oven and gently toss the contents again. Transfer to a serving platter in a single layer. Crumble the feta over the top, then sprinkle with the minced red chili and chopped parsley. Serve immediately for the best flavors and texture.

Tips & Variations

Use honey instead of maple syrup for a different sweetness or brown sugar as an easy substitute.
Try upgrading the feta to creamy goat cheese for a richer flavor.
Adjust the amount of chili flakes to control the heat level according to your preference.
Make sure the pumpkin pieces are spread out well to ensure roasting rather than steaming.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in an oven or microwave until heated through, then sprinkle fresh feta and parsley to refresh the flavors if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash instead of pumpkin?

Yes, butternut or kabocha squash work well as substitutes and offer similar texture and sweetness when roasted.

Is it necessary to remove the seeds from the red chili?

Removing seeds reduces the heat and bitterness, making the chili flavor milder and more pleasant. You can leave them in if you prefer extra spice.

Maple Roasted Pumpkin with Chili and Feta Recipe

Print Recipe

★★★★★

4.5 from 72 reviews

This Maple Roasted Pumpkin with Chili and Feta is a delightful side dish that combines the natural sweetness of roasted pumpkin with a spicy kick from chili flakes and fresh red chili. Enhanced with the earthiness of walnuts and the creamy tang of Danish feta, this recipe is perfect for a cozy autumn meal. The simple roasting method caramelizes the pumpkin beautifully, making it irresistibly tender and flavorful.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Roasting
Cuisine: International
Diet: Vegetarian

Ingredients

Scale

Vegetables and Fruits

2 lb / 1 kg pumpkin, peeled and cut into 2.5cm (1 inch) cubes
1 red onion, peeled, halved, then cut into 1cm (0.4 inch) wedges
1 large red chilli, deseeded and finely minced
1 tbsp fresh parsley, finely chopped

Nuts and Cheese

1/2 cup walnuts, roughly chopped
3/4 cup Danish feta (or Greek feta, or goats cheese)

Oils and Sweeteners

3 tbsp olive oil
3 tbsp maple syrup (or honey, or brown sugar as substitute)

Spices and Seasonings

3/4 tsp cooking salt (kosher salt)
1 – 1 1/2 tsp dried chili flakes (adjust to taste)

Instructions

Preheat the Oven: Preheat your oven to 200°C (400°F), or 180°C (350°F) if using a fan-forced oven, to get it ready for roasting the pumpkin and other ingredients.
Prepare and Toss Ingredients: On a large tray lined with baking paper, place the cut pumpkin cubes, red onion wedges, and chopped walnuts. Drizzle evenly with olive oil and maple syrup, then toss using your hands to coat everything thoroughly. Sprinkle over the dried chili flakes and cooking salt, toss again gently to distribute the seasoning, and then spread the mixture out in a single layer—avoid crowding so the ingredients roast rather than steam.
Roast: Place the tray in the preheated oven and roast for 30 minutes. At around the 20-minute mark, open the oven and toss the ingredients to ensure even cooking and browning. Continue roasting until the pumpkin is tender and lightly browned.
Finish and Serve: Remove the tray from the oven and toss gently once more. Transfer the roasted pumpkin mixture to a serving platter, arranging it in a single layer. Crumble the Danish feta evenly over the top. Sprinkle with the finely chopped fresh parsley and minced red chili for an added fresh and spicy kick. Serve immediately while warm.

Notes

Note 1: The weight given for pumpkin is for the whole unpeeled pumpkin before cutting.
Note 2: Roughly chopped walnuts add texture and nutty flavor; you can toast them slightly beforehand if desired.
Note 3: Maple syrup can be substituted with honey or brown sugar for sweetness.
Note 4: Adjust the amount of dried chili flakes to your preferred spice level.

Keywords: roasted pumpkin, maple syrup, chili, feta, autumn side dish, vegetarian, roasted vegetables