Name: Maple Roasted Pumpkin with Chili and Feta Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Western
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 large red chili (cayenne pepper), deseeded and finely minced; 1 tbsp parsley, finely chopped; 1/2 cup walnuts, roughly chopped; 3/4 cup Danish feta (or Greek feta, or goats cheese); 3 tbsp olive oil; 3 tbsp maple syrup (or honey; can substitute with brown sugar); 3/4 tsp cooking salt or kosher salt; 1 – 1 1/2 tsp dried chili flakes (adjust to taste)

Introduction

This maple roasted pumpkin recipe is a delightful balance of sweet, spicy, and savory flavors. Tender pumpkin cubes are roasted with walnuts, chili flakes, and a drizzle of maple syrup, then topped with salty feta and fresh herbs. It’s a perfect autumn side dish that’s both simple and impressive.

The image shows a mix of roasted orange cubes of sweet potatoes with a crispy texture, layered with dark purple caramelized onion slices. Scattered on top are small white crumbly pieces of cheese and tiny red chili bits, adding bright color contrast. The dish is also sprinkled with finely chopped green herbs and bits of crushed nuts, giving a fresh and crunchy look. All this is on a white marbled surface, with a metal spatula partly visible under the food. 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; brown sugar as a substitute)

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)

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, paper-lined baking tray, place the pumpkin, red onion, and walnuts. Drizzle with olive oil and maple syrup, then toss thoroughly to coat, preferably using your hands.

Step 3: Sprinkle the dried chili flakes and salt over the mixture, toss again to distribute evenly, and spread everything out in a single layer. Avoid crowding the tray to ensure roasting instead of stewing.

Step 4: Roast in the oven for 30 minutes, tossing once at the 20-minute mark. The pumpkin should be lightly browned and tender when done.

Step 5: Remove from the oven and gently toss once more. Transfer the roasted pumpkin mixture to a serving platter in a single layer.

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

Tips & Variations

Use honey as a substitute for maple syrup, or brown sugar if you prefer a less sweet flavor.

Toasting the walnuts lightly before adding them can boost their flavor and crunch.

Adjust chili flakes to your heat preference or omit them for a milder dish.

Substitute goat cheese for feta for a creamier, tangier finish.

FAQs

Can I use other types of squash instead of pumpkin?

Yes, butternut squash or kabocha squash work well as substitutes and will offer a similar texture and sweetness.

How spicy is this dish?

The heat level depends on the amount of dried chili flakes and fresh chili you add. You can reduce or omit these to make the dish milder according to your taste.