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Home Christmas Christmas Sides: Warm & Hearty

Roasted Pumpkin with Maple, Chili and Feta

By:Nagi
Published:29 Apr '15Updated:13 Nov '20
111 Comments
Recipe v

This Roasted Pumpkin with maple syrup, chilli and feta is my new favourite way with pumpkin. Extra caramelisation from a dash of maple syrup combined with the kick of chili. And finished off with the sharp saltiness of feta and crunch of walnuts. I’ll happily have this any night of the week as the main!

Roasted Pumpkin with Maple Syrup, Chili and Feta - a dash of maple syrup creates extra caramelisation and the chili adds a great kick!

I’m on a mission to post a meat free dish every single week. (Desserts don’t count!) In fact, I think I’m going to create an entire section on my blog, dedicated to Meat-Free Recipes for Carnivores. If I do that, then there will be more accountability. I’ll be more motivated to regularly come up with meat-free recipes that are so delish that even carnivores like myself won’t miss meat.

I think that’s a good little project! I’ll work my way through the A – Z of veggies and create a recipe that “stars” each vegetable.

So pumpkin is well and truly ticked off with this recipe! This Roasted Pumpkin with Maple, Chilli and Feta is really meaty and seriously addictive. Something magical happens to pumpkin when you roast it. It intensifies the sweetness and caramelises beautifully. But I’ve stepped it up a notch by adding a dash of maple syrup which makes the caramelisation and sweetness even more intense.

Roasted Pumpkin with Maple Syrup, Chili and Feta - a dash of maple syrup creates extra caramelisation and the chili adds a great kick!

Then to add an interesting twist, I’ve added a very generous amount of dried chili flakes. The kick of chili is such a great contrast to the sweetness of the pumpkin! Finish it off with a crumble of salty, sharp feta and prepare for a bite of heaven.

Mmmmm….

Oh wait! I forgot! I also tossed in some walnuts for crunch, as well as the pumpkin seeds (why waste them?!). I like the slight bitterness of walnuts but honestly, you can use whatever nuts you have. Almonds, pistachios, pine nuts and pecans would go especially well. But even peanuts will work! You just want something to add a bit of crunch, otherwise it’s a bit one dimensional. 🙂

I made this with Kent pumpkin (aka Jap pumpkin) because it was on sale at just $0.99/kg ($0.99/2lb)! I’ve been eating pumpkin A LOT this past week. 🙂 But you can make this with any type of pumpkin or even squash.

Do you have a favourite way to prepare pumpkin? – Nagi

Roasted Pumpkin with Maple Syrup, Chili and Feta - a dash of maple syrup creates extra caramelisation and the chili adds a great kick!

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Maple Roasted Pumpkin with Chili and Feta - a dash of maple syrup creates extra caramelisation and the chili adds a great kick!

Maple Roasted Pumpkin with Chili and Feta

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Roasted, Vegetables
4.94 from 30 votes
Servings3 - 6
Tap or hover to scale
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  • 1062
This is my new favorite way with pumpkin! A fabulous side but also meaty enough to serve as a main. Serves 3 as a main or 6 as a side. ! I made this with pumpkin but it is just as delicious made with squash or (as Dorothy, a reader suggested) sweet potato!

Ingredients

  • 2 lb / 1 kg pumpkin or squash or sweet potato (whole, unpeeled)
  • 2 red onions, peeled and each onion cut into 12 wedges
  • 1/4 cup walnuts, roughly chopped (Note 1)
  • 3 tbsp maple syrup, or honey or brown sugar (Note 2)
  • 3 tbsp olive oil
  • 1 tbsp dried chili flakes, adjust to taste - flavour becomes milder when roasted
  • 1/2 tsp salt
  • Black pepper

Garnishes (Optional)

  • 1/4 cup feta cheese
  • Fresh red chili finely diced
  • Parsley finely chopped

Instructions

  • Preheat oven to 200C/390F.
  • Peel and dice the pumpkin into 1"/2.5cm cubes (no need to peel if using squash or butternut pumpkin). Reserve the pumpkin seeds and give them a quick rinse under the tap.
  • Place the pumpkin, pumpkin seeds, onion and walnuts onto a large baking tray. Drizzle with olive oil and maple syrup, then use an egg flip to toss the pumpkin so it is evenly coated.
  • Sprinkle the pumpkin with the dried chilli flakes, salt and pepper.
  • Roast for 25 minutes, or until the pumpkin is browned and cooked through. Toss once at around 15 minutes.
  • Remove from the oven, crumble over feta and garnish with fresh chili and parsley, if using. Serve immediately.

Recipe Notes:

1. You can use whatever nuts you prefer but just be aware that you might need to adjust the cooking time i.e. toss them in partway through roasting. Walnuts hold up well in the oven for the full roasting time. Almonds, peanuts and cashews will also be fine for the full time. If using pine nuts, sunflower seeds or pepitas (or other small nuts), add them halfway through the roasting time.
2. If you use brown sugar instead of honey or maple syrup, mix it with the olive oil before pouring over the pumpkin.
3. Nutrition assuming 6 servings.
Maple Roasted Pumpkin Chili Feta Nutrition

Nutrition Information:

Serving: 214gCalories: 165cal (8%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.
Maple Roasted Pumpkin with Chili and Feta - a dash of maple syrup creates extra caramelisation and the chili adds a great kick!

 

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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111 Comments

  1. Michelle says

    December 29, 2022 at 2:53 pm

    5 stars
    This was so delicious and will definitely become a regular in our household.

    Reply
  2. Polly says

    December 11, 2022 at 6:47 pm

    5 stars
    Well, that was winner, thanks Nagi. Made today and have now added to the menu for Xmas. I can never get my pumpkin to brown tho, had to use the grill for a bit, so a little later, it was a bit too charred, but a bit of selective plating, and all worked out.

    Reply
  3. Lee says

    October 24, 2022 at 9:53 pm

    4 stars
    We had a pumpkin & sweet potato feast and served this along side the Honey-cinnamon pumpkin lentil salad. A tad too much chilli for me – but I just added extra feta to my serve! 2 teenagers & husband all gave thumbs up – to both dishes!

    Reply
  4. Shana Baert says

    September 18, 2022 at 10:55 am

    5 stars
    Nagi, this was so, so good! I love roasted pumpkin/squash & I never would have thought to add nuts (I used pistachios) or find another use for feta! Two thumbs way up!

    Reply
  5. Clare says

    April 30, 2022 at 2:18 pm

    5 stars
    I added sliced pears to this roasted with the pumpkin and served it as part of my first ever completely vegetarian dinner party and it was very well received, and so quick and easy.

    Reply
    • Nagi says

      May 1, 2022 at 11:39 am

      Woo hoo!! I’m glad you all enjoyed i t Clare! N x

      Reply
  6. Emjay says

    February 22, 2021 at 12:03 am

    4 stars
    This was delicious and we’ll make it again. Used cashews instead of walnuts, otherwise followed recipe. Not huge pumpkin fans but knew the “Nagi treatment” would yield great results.

    Reply
    • Nagi says

      February 22, 2021 at 10:05 am

      I’m so glad you gave it a go Emjay!! N x

      Reply
  7. Dani Hamilton says

    October 19, 2020 at 5:56 pm

    5 stars
    Yummo!! Never been a big fan of pumpkin but this is really good. Didn’t have walnuts si used pine nuts…did have to cook it 20mins longer to get onion more caramelised. What an awesome dish…feels like eating dessert. Another hit Nagi, thank you once again🙏

    Reply
  8. Nancy says

    May 21, 2020 at 9:24 am

    5 stars
    I used sweet potatoes for this dish and the results were delicious. Loved the use of the maple syrup and especially the feta.

    Reply
    • Nagi says

      May 21, 2020 at 9:59 am

      Wahoo, sounds perfect Nancy! N x

      Reply
  9. Elissa Nunes says

    April 30, 2020 at 7:40 pm

    5 stars
    Amazing! I added almonds, pepitas and sunflower seeds. A hit with my husband and kids.

    Reply
    • Nagi says

      May 1, 2020 at 11:41 am

      Fantastic Elissa! N x

      Reply
  10. Miryam says

    April 17, 2020 at 10:44 am

    5 stars
    I have never been a big fan of pumpkin.. but this converted me and I think i’ve made it three times in the last week! I’m a big fan of pine nuts so I used those instead and have used blue cheese at the end when I didn’t have feta handy. Yum! Highly recommend

    Reply
  11. heather says

    March 3, 2020 at 11:21 am

    5 stars
    So yummy, but I don’t like walnuts so sprinkled with toasted pine nuts at the end, also tossed through some baby spinach. I’ve also made it with sweet potato. Great with BBQ pork or chicken but super as a vego dish.

    Reply
    • Nagi says

      March 3, 2020 at 3:59 pm

      Sounds perfect Heather!

      Reply
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