Maple Roasted Pumpkin with Chili and Feta is a delightful dish that combines the sweetness of maple syrup with the spicy kick of chili. This roasted pumpkin recipe is not only vibrant in color but also rich in flavor. It makes for a perfect side dish or a standalone meal that warms the heart. Plus, the addition of feta cheese brings a creamy and tangy finish, making each bite a delectable experience.
Why Make This Recipe
There are many reasons to love Maple Roasted Pumpkin with Chili and Feta. First, this recipe is straightforward and easy to make, making it ideal for busy weeknights or weekend gatherings. Second, it highlights seasonal ingredients, making it fresh and nutritious. Lastly, the combination of sweet and spicy, along with the creamy feta, makes it a crowd-pleaser that everyone will enjoy. Whether you’re a pumpkin lover or just looking for new ways to enjoy vegetables, this dish is sure to impress.
How to Make Maple Roasted Pumpkin with Chili and Feta
Making Maple Roasted Pumpkin with Chili and Feta is simple. Follow the directions below to create this comforting dish.
Ingredients
- 2 lb / 1 kg pumpkin, peeled, cut into 2.5cm / 1″ cubes (whole, unpeeled weight – Note 1)
- 1 red onion, peeled, halved, then cut into 1cm / 0.4″ wedges
- 1/2 cup walnuts, roughly chopped (Note 2)
- 3 tbsp olive oil
- 3 tbsp maple syrup (or honey; substitute brown sugar – Note 3)
- 3/4 tsp cooking salt / kosher salt
- 1 – 1 1/2 tsp dried chili flakes, adjust to taste (Note 4)
- 3/4 cup Danish feta (or Greek feta, or upgrade to goat cheese)
- 1 large red chili (cayenne pepper), deseeded, finely minced
- 1 tbsp parsley, finely chopped
Directions
- Preheat the oven to 200°C/400°F (180°C fan-forced).
- Toss the pumpkin, onion, and walnuts on a large, paper-lined tray. Drizzle with olive oil and maple syrup, then toss well to coat. Using your hands is the best way to mix everything together.
- Sprinkle the dried chili flakes and salt over the mixture, toss again, and then spread the ingredients out on the tray. Make sure not to crowd them; otherwise, they will stew instead of roast.
- Roast in the oven for about 30 minutes, or until the pumpkin is lightly browned and cooked through. Toss once at the 20-minute mark to ensure even cooking.
- Finish by removing the tray from the oven. Gently toss the roasted mixture again, then transfer it to a serving platter in a single layer. Crumble the feta on top and sprinkle with parsley and the minced chili. You can also do this directly on the tray before serving. Serve immediately!
How to Serve Maple Roasted Pumpkin with Chili and Feta
Maple Roasted Pumpkin with Chili and Feta is best served warm. It can be enjoyed as a side dish accompanying grilled meats or a vegetarian main dish with a side of grain. Feel free to serve it over quinoa or rice to add even more texture and heartiness to the meal.
How to Store Maple Roasted Pumpkin with Chili and Feta
If you have leftovers, store them in an airtight container in the refrigerator. They should last for up to 3 days. Reheat gently in the oven or microwave before serving again. However, keep in mind that the feta may lose some of its texture upon reheating.
Tips to Make Maple Roasted Pumpkin with Chili and Feta
- Make sure to cut the pumpkin into similar-sized pieces for even cooking.
- Adjust the amount of chili flakes according to your spice preference.
- For a vegan version, you can skip the feta or use a plant-based cheese alternative.
Variation
You can adjust this recipe by adding other vegetables like bell peppers or sweet potatoes. Experiment with different nuts or try adding herbs like thyme or rosemary to enhance the flavor further.
FAQs
Can I use other types of pumpkin or squash for this recipe?
Yes, you can use butternut squash or any other sweet squash varieties.What can I serve with Maple Roasted Pumpkin with Chili and Feta?
This dish pairs well with grilled chicken, lamb, or can be served over a bed of grains like quinoa or rice.Can I make this dish ahead of time?
Yes, you can prepare the pumpkin and onion ahead of time and roast them just before serving for optimal flavor and texture.
Enjoy making and tasting this delicious Maple Roasted Pumpkin with Chili and Feta – a cozy dish that brings warmth and comfort to any table!
Maple Roasted Pumpkin with Chili and Feta
Ingredients
Main Ingredients
- 2 lb pumpkin, peeled, cut into 2.5cm / 1″ cubes whole, unpeeled weight
- 1 red onion, peeled, halved, then cut into 1cm / 0.4″ wedges
- ½ cup walnuts, roughly chopped
- 3 tbsp olive oil
- 3 tbsp maple syrup (or honey; substitute brown sugar)
- ¾ tsp cooking salt / kosher salt
- 1 1 1/2 tsp dried chili flakes, adjust to taste
- ¾ cup Danish feta (or Greek feta, or upgrade to goat cheese)
- 1 large red chili (cayenne pepper), deseeded, finely minced
- 1 tbsp parsley, finely chopped
Instructions
Preparation
- Preheat the oven to 200°C/400°F (180°C fan-forced).
- Toss the pumpkin, onion, and walnuts on a large, paper-lined tray.
- Drizzle with olive oil and maple syrup, then toss well to coat.
- Sprinkle the dried chili flakes and salt over the mixture, toss again, and then spread the ingredients out on the tray.
- Make sure not to crowd them; otherwise, they will stew instead of roast.
Cooking
- Roast in the oven for about 30 minutes, or until the pumpkin is lightly browned and cooked through.
- Toss once at the 20-minute mark to ensure even cooking.
- Finish by removing the tray from the oven and gently toss the roasted mixture again.
- Transfer it to a serving platter in a single layer.
- Crumble the feta on top and sprinkle with parsley and the minced chili.
- Serve immediately!
