Maple Roasted Pumpkin with Chili and Feta Recipe
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.
- 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
