Description
A vibrant and flavorful recipe featuring tender roasted pumpkin cubes glazed with maple syrup, tossed with chili flakes for a spicy kick, and topped with creamy Danish feta and fresh parsley. This dish balances sweetness, spice, and savory elements, making it a perfect side or light main for fall and winter meals.
Ingredients
Scale
Vegetables
- 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
Nuts & Cheese
- 1/2 cup walnuts, roughly chopped
- 3/4 cup Danish feta (or Greek feta, or goats cheese)
Other Ingredients
- 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)
Instructions
- Preheat Oven: Preheat your oven to 200°C (400°F), or 180°C if you’re using a fan-forced oven. This ensures the oven is hot enough for roasting the pumpkin and other ingredients evenly.
- Toss Ingredients: On a large tray lined with baking paper, place the cubed pumpkin, red onion wedges, and roughly chopped walnuts. Drizzle evenly with the olive oil and maple syrup. Using your hands, toss everything together to coat evenly. Sprinkle with dried chili flakes and salt, toss once more, and spread the mixture out in a single layer without crowding to allow proper roasting.
- Roast: Place the tray in the oven and roast for 30 minutes, tossing the contents once at the 20-minute mark to ensure even cooking. The pumpkin should become lightly browned and tender when done.
- Finish and Serve: Take the tray out of the oven and gently toss the roasted ingredients again. Transfer everything to a serving platter in a single layer. Crumble the Danish feta over the top, then sprinkle with the finely minced red chili and chopped parsley. Alternatively, you can sprinkle the toppings directly on the tray before transferring the mixture to a bowl. Serve immediately while warm.
Notes
- Note 1: Weigh the pumpkin whole before peeling and cubing to ensure you have enough for the recipe.
- Note 2: Walnuts add a lovely crunch and nuttiness but can be swapped for other nuts like pecans if preferred.
- Note 3: Maple syrup can be replaced with honey for a different sweetness profile, or brown sugar if required.
- Note 4: Adjust chili flakes according to your spice tolerance for a mild to medium heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Western
Keywords: maple roasted pumpkin, roasted pumpkin recipe, spicy pumpkin side dish, feta pumpkin salad, autumn side dish, warm pumpkin salad
