Maple Roasted Pumpkin with Chili and Feta

Why Make This Recipe

Maple Roasted Pumpkin with Chili and Feta is a delightful dish that combines the sweetness of maple syrup with the warmth of roasted pumpkin and the tanginess of feta cheese. It is not only delicious but also visually appealing with its bright colors. This recipe is perfect for a cozy fall meal, a hearty side dish for gatherings, or even a light lunch. Plus, it’s simple to prepare and packed with nutrients!

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, sub 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:

Preheat your oven to 200°C/400°F (180°C fan-forced).
In a large, paper-lined tray, toss the pumpkin, onion, and walnuts together.
Drizzle with olive oil and maple syrup, tossing well to coat everything (using your hands works best).
Sprinkle with chili flakes and salt, and toss again to combine. Make sure they are well spread out on the tray so they roast instead of stew.
Roast in the oven for about 30 minutes, or until the pumpkin is lightly browned and cooked through. Make sure to toss them once at the 20-minute mark.
Once done, take it out and gently toss again. Transfer to a serving platter in a single layer.
Crumble the feta on top, sprinkle with parsley, and add the sliced chili. Serve immediately!

How to Serve Maple Roasted Pumpkin with Chili and Feta

This dish can be served warm as a side or cooling it slightly for a refreshing fall salad. It pairs well with grilled meats or can stand alone as a vegetarian main. Consider adding it to a grain bowl for a wholesome meal!

How to Store Maple Roasted Pumpkin with Chili and Feta

If you have leftovers, let the pumpkin cool completely, then transfer it to an airtight container and refrigerate. It should stay good for about 3 to 4 days. Reheat it in the oven or microwave before serving again.

Tips to Make Maple Roasted Pumpkin with Chili and Feta

Make sure not to overcrowd the tray while roasting; this helps achieve a nice caramelization.
You can adjust the spice level by varying the amount of chili flakes.
Adding a sprinkle of balsamic vinegar before serving can elevate the flavors even more.

Variation

Feel free to experiment with different nuts like pecans or almonds. You can also substitute the feta with a dairy-free cheese if you want a vegan option.

FAQs

1. Can I use a different type of pumpkin?
Yes, other types such as butternut squash or sugar pumpkin also work well for this recipe.

2. How can I make this recipe spicier?
Add more chili flakes or even some fresh jalapeños along with the red chili for an extra kick.

3. Is it possible to make this dish ahead of time?
Yes, you can prepare the pumpkin ahead of time and store it in the fridge. Just warm it up before adding the feta and serving.