Maple Roast Pumpkin with Feta Recipe

If you’re looking for a dish that wraps up cozy autumn flavors with a touch of savory elegance, this Maple Roast Pumpkin with Feta Recipe is an absolute must-try. It’s the perfect blend of sweet and salty, featuring tender, caramelized pumpkin wedges drenched in rich maple syrup and fragrant rosemary, all complemented beautifully by creamy feta and crunchy pepitas. This dish is as vibrant in color as it is in taste, offering a warm, inviting experience that’s wonderfully simple yet utterly satisfying.

Ingredients You’ll Need

Gathering just a handful of everyday ingredients, this recipe proves how simplicity can create something truly special. Each element plays a crucial role: the pumpkin provides a sweet and tender base, olive oil helps in roasting to perfection, maple syrup adds that luscious caramelized glaze, rosemary brings in earthy freshness, feta contributes a tangy creaminess, and pepitas offer a delightful crunch.

• Kent pumpkin, 1 kg (2 lbs) cut into wedges: Choose a firm, bright orange pumpkin for the best texture and natural sweetness.
• Maple syrup, 5 tablespoons: Use pure maple syrup for a rich, deep sweetness that caramelizes beautifully.
• Olive oil, 3 tablespoons: This helps crisp up the pumpkin edges and carries the flavors evenly.
• Chopped rosemary, 1 tablespoon: Fresh rosemary infuses the dish with a woodsy aroma that pairs perfectly with pumpkin.
• Feta cheese, 100 g (3.5 oz): Crumbled feta adds creamy saltiness to balance the sweet glaze.
• Pepitas, 2 tablespoons: These pumpkin seeds provide a crunchy, nutty bite to finish off the dish.

How to Make Maple Roast Pumpkin with Feta Recipe

Step 1: Prepare the Pumpkin Wedges

Start by cutting your kent pumpkin into even wedges. This ensures they cook uniformly, getting tender and caramelized without any soggy or undercooked spots. The bright orange flesh will soon soak up the flavors beautifully.

Step 2: Mix the Maple Dressing

In a bowl, combine the maple syrup, olive oil, and chopped rosemary. This mixture is the magic that turns simple pumpkin wedges into bite-sized nuggets of sweet and fragrant goodness. The maple syrup will create a glossy glaze during roasting, while the olive oil keeps the pumpkin moist.

Step 3: Toss and Roast

Gently toss the pumpkin wedges in the maple-rosemary mixture until each piece is coated evenly. Arrange them on a baking tray lined with parchment paper, leaving enough space so the edges can crisp up beautifully. Roast in a preheated oven at 200°C (400°F) for about 25-30 minutes, turning halfway through to ensure an even golden finish.

Step 4: Add Feta and Pepitas

Once the pumpkin is tender and caramelized, sprinkle the crumbled feta and pepitas over the hot pumpkin wedges. Give it a quick return to the oven for 5 minutes to slightly warm the feta and toast the pepitas for an irresistible crunch.

How to Serve Maple Roast Pumpkin with Feta Recipe

Garnishes

Fresh herbs like extra rosemary or thyme work beautifully as garnishes, adding a fresh burst and a pop of green that complements the vibrant pumpkin. A drizzle of good-quality olive oil just before serving can elevate the dish’s richness even more.

Side Dishes

This recipe pairs wonderfully with a crisp green salad for a light lunch, or alongside roasted meats for a hearty dinner. It also complements grain bowls, adding warmth and a sweet-savory note that balances robust flavors.

Creative Ways to Present

Serve the maple roast pumpkin on a rustic wooden board with a scattering of fresh feta and pepitas, inviting everyone to dig in and share. For a more refined touch, arrange it on a bed of baby spinach or arugula drizzled with balsamic glaze for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The pumpkin might soften a bit, but the flavors will only deepen, making for delicious next-day bites.

Freezing

While pumpkin can be frozen, the texture tends to change upon thawing due to its water content. If you want to freeze Maple Roast Pumpkin with Feta Recipe, it’s best to freeze the pumpkin separately before roasting and add the feta and pepitas fresh when you reheat.

Reheating

Reheat gently in a low oven or microwave until warm. To regain some crispiness, popping the pumpkin wedges back in the oven for a few minutes helps refresh their texture and caramelized edges beautifully.

FAQs

Can I use a different type of pumpkin?

Absolutely! While kent pumpkin is ideal for its sweetness and texture, other varieties like butternut or sugar pumpkin work well too. Just adjust cooking times depending on firmness.

Is it necessary to use fresh rosemary?

Fresh rosemary gives the best aroma and flavor, but dried rosemary can be used if that’s what you have on hand. Just use about a third of the amount since dried herbs are more concentrated.

Can I substitute feta cheese?

Yes, you can swap feta for goat cheese or ricotta salata for a similar creamy and tangy profile. If you want a dairy-free option, try using marinated tofu or omit the cheese altogether.

What can I do if I don’t have maple syrup?

Maple syrup adds a unique depth of sweetness and caramelization. If you don’t have it, honey or agave syrup can be good alternatives, though the flavor will vary slightly.

Can this recipe be made vegan?

Definitely! Just skip the feta or use a plant-based cheese alternative. The rest of the ingredients are naturally vegan-friendly and delicious.

Final Thoughts

This Maple Roast Pumpkin with Feta Recipe is one of those comforting dishes you’ll want to make again and again. It combines natural sweetness and savory tang in such a delightful way, proving that simple ingredients can create something truly memorable. Whether as a side or a light centerpiece, it’s a warm hug on a plate that’s ready to brighten your meals anytime.

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