Dinner

Maple Roasted Pumpkin with Chili and Feta Recipe

ByMaya Arden February 12, 2026February 12, 2026

Introduction

This Maple Roasted Pumpkin with Chili and Feta is a delightful blend of sweet, spicy, and savory flavors. Roasted tender pumpkin cubes are coated in maple syrup and chili flakes, then topped with creamy feta and fresh herbs for a perfect side dish or light vegetarian meal.

The image shows a close-up of a dish with three main layers. The bottom layer is made of golden-brown roasted cubes with a slightly crispy texture. Mixed in are slices of soft, purple roasted onions. On the top layer, there are small white crumbles that look creamy, scattered evenly over the cubes and onions. The dish is garnished with chopped green herbs and tiny bits of red chili adding small pops of color. A silver spatula is partly visible on the right side among the food, and the entire dish is set on a surface with white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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 – 1 1/2 tsp dried chili flakes, adjust to taste
3/4 cup Danish feta (or Greek feta, or goat cheese for a richer taste)
1 large red chili (cayenne pepper), deseeded and finely minced

1 tbsp parsley, finely chopped

Instructions

Step 1: Preheat the oven to 200°C (400°F) or 180°C (fan-forced).
Step 2: On a large tray lined with paper, combine the pumpkin cubes, red onion wedges, and walnuts. Drizzle with olive oil and maple syrup, then toss well with your hands to coat evenly.

Step 3: Sprinkle the mixture with dried chili flakes and salt, toss again, then spread everything out in a single layer. Avoid crowding the pieces to ensure they roast instead of stewing.
Step 4: Roast for 30 minutes, tossing once after 20 minutes, until the pumpkin is golden and cooked through.
Step 5: Remove from the oven and toss gently one more time. Transfer to a serving platter in a single layer.

Step 6: Crumble the feta over the warm pumpkin mixture, then sprinkle with the minced red chili and chopped parsley. Serve immediately for the best flavor and texture.

Tips & Variations

For a nut-free version, omit the walnuts or substitute with toasted pumpkin seeds.
Adjust the chili flakes to suit your spice preference, or add smoked paprika for a smoky twist.

Use honey if you want a milder sweetness rather than the distinct flavor of maple syrup.
For extra texture, sprinkle some toasted breadcrumbs or pomegranate seeds before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave until warmed through. Adding feta fresh after reheating helps maintain its creamy texture.