Maple Roasted Pumpkin with Chili and Feta Recipe
This Maple Roasted Pumpkin with Chili and Feta is a vibrant, flavorful side dish that combines the natural sweetness of roasted pumpkin with a touch of maple syrup, a kick of chili flakes, and the creamy saltiness of Danish feta. Enhanced with crunchy walnuts and fresh parsley, this dish offers a delightful mix of textures and tastes perfect for autumnal meals or festive occasions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 2 lb / 1 kg pumpkin, peeled, cut into 2.5cm (1″) cubes (whole, unpeeled weight)
- 1 red onion, peeled, halved, then cut into 1cm (0.4″) wedges
- 1 large red chili (cayenne pepper), deseeded, finely minced
- 1 tbsp parsley, finely chopped
Nuts & Cheese
- 1/2 cup walnuts, roughly chopped
- 3/4 cup Danish feta (or Greek feta, or goats cheese)
Oils, Sweeteners & Seasonings
- 3 tbsp olive oil
- 3 tbsp maple syrup (or honey; brown sugar can be substituted)
- 3/4 tsp cooking salt / kosher salt
- 1 – 1 1/2 tsp dried chili flakes (adjust to taste)
Instructions
- Preheat the oven: Set your oven to 200°C (400°F) or 180°C fan-forced to ensure even roasting temperature.
- Toss ingredients: On a large paper-lined baking tray, combine the pumpkin cubes, red onion wedges, and roughly chopped walnuts. Drizzle with olive oil and maple syrup, then toss thoroughly with your hands to coat all pieces evenly. Sprinkle the dried chili flakes and salt over the mixture, toss again, and spread everything out in a single layer to avoid crowding, which can cause steaming instead of roasting.
- Roast: Place the tray in the preheated oven and roast for 30 minutes. At the 20-minute mark, gently toss the ingredients to promote even browning and cooking. Continue roasting until the pumpkin is tender and lightly browned.
- Finish and serve: Remove the tray from the oven. Toss the roasted ingredients lightly once more, then transfer to a serving platter in a single layer. Crumble the Danish feta over the top, sprinkle with fresh parsley and the finely minced red chili for added heat and color. Serve immediately to enjoy the combination of warm, sweet, spicy, and salty flavors.
Notes
- Note 1: Weight of pumpkin before peeling is about 1 kg; peeling and cubing reduces it to 2 lb edible pieces.
- Note 2: Walnuts add a crunchy texture that complements the softness of roasted pumpkin.
- Note 3: Maple syrup can be substituted with honey or brown sugar if preferred.
- Note 4: Adjust dried chili flakes to your preferred spice level; both fresh chili and flakes contribute to a layered heat profile.
Keywords: maple roasted pumpkin, roasted pumpkin recipe, pumpkin with chili and feta, autumn side dish, baked pumpkin with feta, spicy roasted pumpkin, healthy pumpkin recipe
