Savory Maple Roasted Pumpkin with Chili and Feta

Maple Roasted Pumpkin with Chili and Feta

Introduction

Maple Roasted Pumpkin with Chili and Feta is a delightful dish that perfectly combines sweet and savory flavors. This recipe showcases pumpkin’s natural sweetness, enhanced by the rich taste of maple syrup, the warmth of chili, and the creaminess of feta cheese. It makes for a great side dish or a light meal that is easy to prepare and packed with flavor.

Why Make This Recipe

This recipe is a fantastic way to enjoy seasonal produce, especially during autumn when pumpkins are abundant. Maple Roasted Pumpkin with Chili and Feta is not only simple to make but also brings together diverse ingredients that create a harmonious balance of flavors. It’s great for both a cozy family dinner and a gathering with friends. Plus, the addition of walnuts gives the dish a nice crunch, while the chili adds a hint of heat that pairs perfectly with the creamy feta.

How to Make Maple Roasted Pumpkin with Chili and Feta

Follow these simple steps to create this mouth-watering dish:

Ingredients:

2 lb / 1 kg pumpkin (peeled, cut into 2.5cm / 1" cubes)
1 red onion (peeled, halved, then cut into 1cm / 0.4" wedges)
1/2 cup walnuts (roughly chopped)
3 tbsp olive oil
3 tbsp maple syrup (or honey, substitute brown sugar if needed)
3/4 tsp cooking salt / kosher salt
1 – 1 1/2 tsp dried chili flakes (adjust to taste)
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 your oven to 200°C / 400°F (180°C fan-forced).
In a large, paper-lined tray, toss the pumpkin, onion, and walnuts. Drizzle with olive oil and maple syrup, then mix well using your hands (this works best!). Add the chili flakes and salt, toss again, then spread the mixture out evenly on the tray. Make sure not to crowd them; this will help them roast properly rather than stew.
Roast in the oven for 30 minutes, or until the pumpkin is lightly browned and cooked through. Toss the mixture once at the 20-minute mark for even cooking.
Once done, remove from the oven. Gently toss again, then transfer to a serving platter in a single layer. Crumble feta over the top, sprinkle with parsley and minced chili, and serve immediately!

How to Serve Maple Roasted Pumpkin with Chili and Feta

Serve this dish warm as a side for grilled meats or on its own as a light meal. It also pairs wonderfully with crusty bread, making it perfect for a cozy night in.

How to Store Maple Roasted Pumpkin with Chili and Feta

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Tips to Make Maple Roasted Pumpkin with Chili and Feta

Cut the pumpkin into uniform pieces for even roasting.
Adjust the amount of chili flakes based on your heat preference.
You can substitute feta with goat cheese for a different flavor profile.

Variation

For a nut-free version, simply leave out the walnuts. You can also add other vegetables like bell peppers or zucchini for more variety.

FAQs

Can I use butternut squash instead of pumpkin?
Yes, butternut squash works great too!
Is there a vegan alternative for feta cheese?
Yes, you can use vegan feta cheese or even tofu marinated in a little lemon juice.
Can I prepare this dish ahead of time?
You can prepare the ingredients ahead of time and keep them in the fridge. Roast just before serving for the best results.

Enjoy making and savoring this delicious Maple Roasted Pumpkin with Chili and Feta. It’s sure to be a crowd-pleaser!