Maple Roasted Pumpkin with Chili and Feta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
3 - 6
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Calories
165 kcal
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Course
Side Dish
Maple Roasted Pumpkin with Chili and Feta
Description
This dish involves roasting peeled and cubed pumpkin along with wedges of red onion and roughly chopped walnuts, tossed in olive oil, maple syrup, kosher salt, and chili flakes. The oven roasting at 400°F caramelizes the pumpkin and onion while toasting the walnuts. After roasting, crumbled feta cheese and optional garnishes of fresh parsley and minced red chili are added before serving.
The pumpkin achieves a tender yet slightly caramelized texture with a natural sweetness highlighted by maple syrup. The chili flakes contribute a mild heat level that can be adjusted. The walnuts provide a crunchy texture and earthy flavor contrast. The feta adds a creamy saltiness that balances the sweet and spicy notes.
This dish is versatile as a side or salad component, combining seasonal ingredients with contrasting textures and flavors. It can be served immediately while warm.
Practical tips include using any edible pumpkin or alternatives like butternut squash or sweet potato. Nuts similar in size to walnuts are suitable, with smaller nuts added halfway through roasting. Adjust chili flakes according to preferred heat. Leftovers keep for up to 3 days.
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 (sub brown sugar Note 3),
- 3/4 tsp kosher salt or cooking salt
- 1 - 1 1/2 tsp dried chili flakes , adjust to taste (Note 4)
Garnishes (Optional)
- 3/4 cup feta cheese or Greek feta, or upgrade to goats cheese, Danish
- 1 red chili cayenne pepper), deseeded, finely minced, large
- 1 tbsp parsley finely chopped
Instructions
- Preheat oven to 200°C/400°F (180°C fan-forced).
- Toss - Place the pumpkin, onion and walnuts on a large, paper lined tray. Drizzle with olive oil and maple syrup, then toss to coat (hands really is best). Sprinkle with chilli and salt, toss again, then spread out on a tray. Don't crowd them else they will stew instead of roast!
- Roast for 30 minutes, or until the pumpkin is lightly browned and cooked through, tossing once at the 20 minute mark.
- Finishes - Remove from the oven. Gently toss again, then transfer to a serving platter in a single layer. Crumble over feta, sprinkle with parsley and chilli. Or do the sprinkling on the tray then pile into a bowl. Serve immediately!
Notes
- Any edible pumpkin or substitutes like butternut squash or sweet potato may be used.
- Use similar-sized nuts to walnuts; smaller nuts should be added halfway through roasting.
- Adjust chili flakes to your preference, from subtle to warming heat.
- Leftovers can be stored and are good for up to three days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3- 6
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Serving | 214g | |
| Calories | 165cal | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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