Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Maple Roasted Pumpkin with Chili and Feta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 67 reviews

This Maple Roasted Pumpkin with Chili and Feta is a vibrant, autumn-inspired dish that combines the natural sweetness of roasted pumpkin with a spicy kick from chili flakes, balanced by creamy feta cheese and crunchy walnuts. Perfect as a side or a light vegetarian main, it’s easy to prepare and packed with bold flavors.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 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
  • 1/2 cup walnuts, roughly chopped
  • 3 tbsp olive oil
  • 3 tbsp maple syrup or honey (substitute: brown sugar)
  • 3/4 tsp cooking salt / kosher salt
  • 1 – 1 1/2 tsp dried chili flakes, adjust to taste

Garnishes (Optional)

  • 3/4 cup Danish feta (or Greek feta, or goat cheese)
  • 1 large red chili (cayenne pepper), deseeded, finely minced
  • 1 tbsp parsley, finely chopped

Instructions

  1. Prepare the Vegetables: Peel and cube the pumpkin into 2.5cm (1-inch) pieces. Peel the red onion, halve it, and slice into 1cm (0.4-inch) wedges to ensure even roasting.
  2. Toss with Seasonings: In a large mixing bowl, combine the pumpkin cubes, red onion wedges, and roughly chopped walnuts. Drizzle with 3 tablespoons of olive oil, 3 tablespoons of maple syrup (or honey), season with 3/4 teaspoon of cooking or kosher salt, and sprinkle 1 to 1 1/2 teaspoons of dried chili flakes. Toss everything thoroughly to coat evenly.
  3. Roast the Mixture: Preheat your oven to 200°C (390°F). Spread the pumpkin mixture in a single layer on a baking tray lined with parchment paper or a silicone baking mat. Place in the oven and roast for approximately 25–30 minutes, stirring halfway through to ensure even caramelization. The pumpkin should be tender and slightly caramelized.
  4. Prepare the Garnishes: While the pumpkin roasts, deseed and finely mince the large red chili. Chop the parsley finely. Crumble the Danish (or Greek) feta cheese.
  5. Assemble and Serve: Once roasted, transfer the pumpkin mix to a serving dish. Sprinkle with crumbled feta cheese, the minced red chili, and chopped parsley. Serve warm or at room temperature as a flavorful side dish or light vegetarian entrée.

Notes

  • Note 1: Use whole weight of pumpkin before peeling to measure accurately.
  • Note 2: Walnuts add a pleasant crunch and nutty flavor but can be substituted with pecans or almonds if preferred.
  • Note 3: Maple syrup adds natural sweetness and complements the pumpkin well; honey or brown sugar are good alternatives.
  • Note 4: Adjust dried chili flakes according to your preferred heat level; reduce for milder dishes or increase for extra spice.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/maple-roasted-pumpkin-with-chili-and-feta-recipe/