Ingredients
- For the Roasted Veggies:
- 2 lb / 1 kg pumpkin (peeled and cut into 2.5cm / 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)
Instructions
- Preheat the Oven: Preheat the oven to 200°C/400°F (180°C for fan-forced).
- Toss the Veggies: Place the pumpkin, onion, and walnuts on a large, paper-lined baking tray. Drizzle with olive oil and maple syrup. Toss to coat (using your hands works best). Sprinkle with chili flakes and salt, then toss again.
- Roast: Spread the mixture out evenly on the tray, ensuring the pumpkin is not crowded (this will allow it to roast, not 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: Remove from the oven and gently toss again. Transfer the roasted mixture to a serving platter in a single layer.
- Garnish: Crumble the feta over the roasted vegetables, then sprinkle with the chopped parsley and minced chili. Serve immediately!
Notes
- For extra flavor, add a drizzle of olive oil and a squeeze of lemon juice just before serving.
- If you prefer a milder dish, reduce the amount of chili flakes or omit the minced red chili garnish.
- This dish can be served warm or at room temperature, making it a great option for potlucks or meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Roasting
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg
