Maple Roasted Pumpkin with Chili and Feta is an irresistible side dish that brings together sweet pumpkin cubes, a gentle kick of chili, and crumbly tangy feta. This vibrant roast combines warm autumnal flavors with minimal effort. In just a few steps, you get a beautiful, crowd-pleasing dish that’s both elegant and down-to-earth. Whether you’re hosting a dinner or craving comfort food with a twist, this recipe hits all the right notes: sweet, spicy, savory, and utterly satisfying.
Why You’ll Love This Maple Roasted Pumpkin with Chili and Feta
The pumpkin’s natural sugars caramelize beautifully with maple syrup, offering a rich sweetness that pairs perfectly with the gentle warmth of chili flakes.
- It’s effortlessly elegant—roast everything on one tray, then simply garnish.
- Customizable: easily adapt to dietary preferences or ingredient availability without losing flavor.
- Great make-ahead—roasted and garnished, it keeps beautifully for a few days.
- Impressive on the plate with minimal effort, making it perfect for both everyday meals and special occasions.
Ingredients
- 2 lb (1 kg) pumpkin, peeled and cut into 1″ (2.5 cm) cubes (weight before peeling)
- 1 red onion, peeled, halved, and sliced into 0.4″ (1 cm) wedges
- ½ cup walnuts, roughly chopped (or choose substitutes)
- 3 tbsp olive oil
- 3 tbsp maple syrup or honey (brown sugar can be used as a substitute)
- ¾ tsp cooking or kosher salt
- 1–1½ tsp dried chili flakes, adjusted to your preferred heat level
For garnish (optional):
- ¾ cup Danish feta (Greek feta or goat cheese work too)
- 1 large deseeded red chili pepper, finely minced
- 1 tbsp finely chopped parsley
Step‑by‑Step: How to Make Maple Roasted Pumpkin with Chili and Feta
- Preheat your oven to 200 °C (400 °F, or 180 °C fan-forced).
- Spread the pumpkin cubes, red onion wedges, and roughly chopped walnuts evenly across a parchment-lined baking sheet.
- Drizzle with olive oil and maple syrup (or honey), then toss well—using your hands works best for even coverage.
- Sprinkle the salt and chili flakes over the mixture, toss again, then spread everything out in a single layer. Make sure they’re not crowded so the pieces roast rather than steam.
- Roast for 30 minutes, giving everything a gentle stir at the 20-minute mark, until the pumpkin is tender and lightly golden.
- Carefully remove the tray from the oven and toss the vegetables gently once more.
- Top with crumbled feta, followed by a sprinkle of minced red chili and freshly chopped parsley.
- Feel free to garnish directly on the tray or transfer everything to a serving dish for a more elegant presentation—both work beautifully.
- Serve immediately and enjoy!
Helpful Tips
- Even roasting: Cut pumpkin into uniform 2.5 cm cubes to ensure consistent cooking.
- Crowding alert: Spread pieces out well—crowding leads to steaming rather than roasting.
- Sweetener swap: If using brown sugar instead of maple syrup, mix it first with olive oil so it coats the pumpkin evenly.
- Nut timing: If you use small nuts or seeds (like pine nuts, pepitas, or sunflower seeds), add them halfway through roasting so they don’t burn.
- Chili control: For mild heat, use 1 tsp chili flakes; for a noticeable but not overpowering warmth, go with 1½ tsp. Skip entirely if preferred.
Substitutions And Variations
- Pumpkin alternatives: Butternut squash or sweet potato work just as well—just adjust cubes to roughly the same size.
- Nut flexibility: Swap walnuts with pecans, almonds, or leave them out if you prefer nut-free.
- Cheese options: If you don’t have Danish feta, Greek feta or even a crumbled goat cheese will add lovely tang.
- Flavor variations: Add a pinch of smoked paprika or a drizzle of balsamic glaze after roasting for a smoky or sweet-acidic twist.
Storage Instructions
Allow the leftovers to cool completely, then transfer to an airtight container and refrigerate for up to three days.
To reheat, place in a preheated oven at 180 °C (350 °F) for 10–15 minutes until warmed through and slightly crisped.
Nutritional Information
- Serving size: Approximately 214 g per serving
- Calories: Around 165 cal
(Note: Based on six servings.)
Serving Suggestions
- Serve as a standout side with roast chicken, pork tenderloin, or grilled fish.
- Add to a warm grain bowl—quinoa or farro, arugula, handful of pumpkin, a drizzle of olive oil, and a squeeze of lemon.
- Use as a topping for bruschetta: toast slices, spread soft cheese, then top with leftover roast pumpkin for a savory-sweet starter.
Frequently Asked Questions About Maple Roasted Pumpkin with Chili and Feta
Q: Can I prep this ahead of time?
Absolutely! You can peel and cube the pumpkin and slice the onion a day ahead—store them separately in airtight containers in the fridge. When ready, toss with oil, sweetener, salt, and chili, then roast.
Q: What if I don’t have walnuts?
No problem—pecans or almonds are excellent swaps. For smaller nuts or seeds like pine nuts or pepitas, add them halfway through roasting to prevent burning.
Q: Can I make this vegan?
Yes! Substitute maple syrup for honey if needed, and swap feta for a vegan cheese or skip the cheese altogether— the maple-chili pumpkin is delicious on its own.
Q: How spicy is 1½ tsp chili flakes?
It provides a warm, noticeable kick—but not overwhelming. If you prefer just a whisper of heat, start with 1 tsp or omit entirely.
Q: How do I reheat leftovers without making them soggy?
Reheat in a preheated oven at around 180 °C (350 °F) for 10–15 minutes to revive some crispness. Alternatively, reheat gently in a skillet to preserve texture.
Conclusion
Thanks a bunch for giving this Maple Roasted Pumpkin with Chili and Feta a try! I truly hope you love the way the sweet, spicy, and savory elements come together. It’s a joy to make and even more rewarding to serve. Whether you’re enjoying it as a cozy side dish or the star of your meal, I’m so glad to share this with you. Happy cooking—and thank you for being a part of this flavorful journey!
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Maple Roasted Pumpkin with Chili and Feta
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Maple Roasted Pumpkin with Chili and Feta recipe delivers sweet, spicy, and savory flavors all in one tray. Roasted to caramelized perfection with maple syrup and finished with crumbled feta and herbs, this dish is simple, colorful, and ready to impress at any table.
Ingredients
2 lb (1 kg) pumpkin, peeled and cut into 1″ (2.5 cm) cubes
1 red onion, halved and sliced into 0.4″ (1 cm) wedges
½ cup walnuts, roughly chopped
3 tbsp olive oil
3 tbsp maple syrup or honey
¾ tsp kosher salt
1–1½ tsp dried chili flakes
Garnishes (optional):
¾ cup crumbled Danish or Greek feta
1 large red chili pepper, deseeded and finely minced
1 tbsp chopped fresh parsley
Instructions
- Preheat your oven to 200 °C (400 °F, or 180 °C fan-forced).
- Spread the pumpkin cubes, red onion wedges, and roughly chopped walnuts evenly across a parchment-lined baking sheet.
- Drizzle with olive oil and maple syrup (or honey), then toss well—using your hands works best for even coverage.
- Sprinkle the salt and chili flakes over the mixture, toss again, then spread everything out in a single layer. Make sure they’re not crowded so the pieces roast rather than steam.
- Roast for 30 minutes, giving everything a gentle stir at the 20-minute mark, until the pumpkin is tender and lightly golden.
- Carefully remove the tray from the oven and toss the vegetables gently once more.
- Top with crumbled feta, followed by a sprinkle of minced red chili and freshly chopped parsley.
- Feel free to garnish directly on the tray or transfer everything to a serving dish for a more elegant presentation—both work beautifully.
- Serve immediately and enjoy!
Notes
Use butternut squash or sweet potato as a pumpkin alternative.
Add small nuts like pepitas halfway through roasting.
Brown sugar can replace maple syrup—mix with olive oil first.
For less heat, reduce chili flakes to 1 tsp or skip altogether.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 214 g
- Calories: 165 kcal
- Sugar: 6 g
- Carbohydrates: 17 g
- Protein: 4 g