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!
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.
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
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Maple Roasted Pumpkin with Chili and Feta
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:
Nutrition Information:
This was so delicious and will definitely become a regular in our household.
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.
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!
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!
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.
Woo hoo!! I’m glad you all enjoyed i t Clare! N x
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.
I’m so glad you gave it a go Emjay!! N x
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🙏
I used sweet potatoes for this dish and the results were delicious. Loved the use of the maple syrup and especially the feta.
Wahoo, sounds perfect Nancy! N x
Amazing! I added almonds, pepitas and sunflower seeds. A hit with my husband and kids.
Fantastic Elissa! N x
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
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.
Sounds perfect Heather!