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.
Nutrition
- Serving Size: 214 g
- Calories: 165 kcal
- Sugar: 6 g
- Carbohydrates: 17 g
- Protein: 4 g