Maple Roasted Pumpkin with Chili and Feta

Maple Roasted Pumpkin with Chili and Feta is a delightful combination of sweet, spicy, and savory flavors. The natural sweetness of the roasted pumpkin pairs beautifully with the kick of chili flakes and the creamy saltiness of feta cheese. Topped with fresh parsley and a sprinkle of red chili, this dish makes an ideal side or even a satisfying main course for vegetarians. Whether you’re looking for a cozy fall dish or something vibrant for your next dinner, this recipe will not disappoint.

Why You’ll Love This Recipe

This Maple Roasted Pumpkin with Chili and Feta is a perfect balance of flavors. The maple syrup caramelizes the pumpkin, giving it a deep sweetness, while the chili adds a warm, spicy kick. The walnuts add crunch and texture, and the creamy feta brings a rich, salty contrast. With the added bonus of being quick and easy to prepare, this dish is versatile enough to serve as a side or a main, making it great for any occasion!

Ingredients

• 2 lb / 1 kg pumpkin (peeled and cut into 2.5 cm / 1″ cubes)

• 1 red onion (peeled, halved, and cut into 1 cm / 0.4″ wedges)

• 1/2 cup walnuts (roughly chopped)

• 3 tbsp olive oil

• 3 tbsp maple syrup or honey (or substitute with brown sugar)

• 3/4 tsp kosher salt

• 1–1 1/2 tsp dried chili flakes (adjust to taste)

For Garnish (Optional):

• 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)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Toss the Veggies:

1. Preheat the oven to 200°C/400°F (180°C for fan-forced).

2. Place the pumpkin, onion, and walnuts on a large, paper-lined baking tray. Drizzle with olive oil and maple syrup, then toss to coat (using your hands works best).

3. Sprinkle with chili flakes and salt, then toss again to distribute evenly.

Roast:

4. Spread the mixture out evenly on the tray, ensuring the pumpkin is not crowded (this will allow it to roast rather than stew). Roast in the oven for 30 minutes, tossing once at the 20-minute mark, until the pumpkin is lightly browned and cooked through.

Finishing Touches:

5. Remove the tray from the oven and gently toss the roasted mixture again. Transfer the vegetables to a serving platter in a single layer.

Garnish:

6. Crumble the feta over the roasted vegetables, then sprinkle with the chopped parsley and minced chili. Serve immediately.

Servings and Timing

• Servings: 3 as a main or 6 as a side

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 35 minutes

Variations

• Sweet Heat: Add a drizzle of honey or a sprinkle of brown sugar over the pumpkin before roasting to enhance the sweetness.

• Cheese Options: Swap feta for goat cheese, blue cheese, or even grated Parmesan for a different flavor profile.

• Nuts: Experiment with different nuts like pecans, almonds, or hazelnuts for a unique texture.

• Herb Variation: Try swapping parsley with mint, thyme, or rosemary for a fresh twist.

• Vegan Option: Omit the feta and replace with a vegan cheese or simply enjoy the dish without cheese.

Storage/Reheating

• Storage: Store leftover roasted pumpkin in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes until heated through. Alternatively, reheat in the microwave for a quick option.

FAQs

1. Can I use canned pumpkin for this recipe?

While fresh pumpkin is recommended for texture and flavor, you can use canned pumpkin. If using canned, reduce the roasting time since it’s already cooked.

2. Can I add protein to this dish?

Yes, you can add cooked chicken, chickpeas, or even tofu for a more filling meal.

3. Can I make this dish ahead of time?

You can roast the pumpkin and prepare the garnishes ahead of time, then combine them just before serving. The dish is best served fresh but can be stored for up to 3 days.

4. How do I make the pumpkin cook faster?

Cut the pumpkin into smaller cubes to reduce cooking time. You can also increase the oven temperature slightly, but keep an eye on it to avoid burning.

5. Can I make this dish spicier?

Yes, you can increase the chili flakes or add a diced fresh chili to the vegetables for more heat.

6. Can I use a different type of squash?

Yes, other squash varieties like butternut or acorn squash work well in this recipe.

7. Can I skip the maple syrup?

Yes, you can skip the maple syrup and replace it with a little extra olive oil or brown sugar for sweetness.

8. Can I prepare this dish on the stove instead of the oven?

Yes, you can sauté the pumpkin and onions in a pan with olive oil over medium heat. It will cook more quickly, but the texture may not be as caramelized as roasting.

9. How do I prevent the pumpkin from getting too soft?

Cut the pumpkin into uniform pieces and avoid overcrowding the baking sheet to allow for even roasting and prevent the pumpkin from becoming too mushy.

10. Can I freeze this dish?

You can freeze the roasted pumpkin and vegetables before adding the cheese and garnishes. Once thawed, reheat in the oven, then add the feta and parsley before serving.

Conclusion

Maple Roasted Pumpkin with Chili and Feta is the perfect combination of sweet, spicy, and savory flavors. The rich caramelization from the maple syrup, combined with the heat from the chili flakes and the creamy feta, makes for a truly unique dish. Whether you serve it as a side or a main, this recipe is sure to be a hit at your next meal. Quick, easy, and packed with flavor, it’s a must-try for any season!

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