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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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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 @recipe_tin.
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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111 Comments

  1. Rachel says

    August 26, 2015 at 10:08 am

    5 stars
    I made this for dinner as a main dish. My husband, who loves spicy food, loved it. I, on the other hand, couldn’t handle the heat, and I only used 1/2 tbsp of chili flakes. I used sweet potatoes and sunflower seeds instead of pumpkin and walnuts. Other than being too spicy for me, the flavors were very nice. I do love the sweet/spicy combo especially with the feta cheese. Another great recipe! 🙂

    Reply
    • Nagi | RecipeTin says

      August 27, 2015 at 6:38 am

      Hi Rachel! I’m so sorry it was too spicy for you :(. I’m glad your hubby loved it though!! N x

      Reply
  2. Cathy Yearwood says

    May 8, 2015 at 4:58 am

    5 stars
    This sounds so good. I love roasted pumpkin and butternut squash. I’m American and don’t love pumpkin pie, most people just don’t add enough spice to it…but one year my mom added whiskey, and it was awesome. I have now become the whiskey pumpkin pie maker, although it is still not my favorite pie. (and I add more spice than most American’s I think) I will be trying this very soon. I love the sweet and salty idea.

    Reply
    • Nagi | RecipeTin says

      May 8, 2015 at 8:05 am

      Whisky in pumpkin pie?! My ears just perked up. Because I must admit, pumpkin pie is not my favourite either! I hope you love this! It really does the sweet / salty well 🙂 N x

      Reply
      • Lisa Johnson says

        October 7, 2015 at 6:59 pm

        5 stars
        Yes! Bourbon whiskey is excellent in pumpkin pie….good in the whipped cream topping too! I’m going to try this roasted pumpkin recipe! I love feta and never thought of pairing it with roasted pumpkin or butternut. I been roasting mine with fresh rosemary and minced garlic!

        Reply
        • Nagi | RecipeTin says

          October 8, 2015 at 7:12 am

          Hmmm….I must remember that! Especially now that it’s pumpkin season!

          Reply
  3. Mel says

    May 7, 2015 at 6:24 am

    Oh wow! Imake something similar with butternut squash and goat’s cheese. Yum

    Reply
  4. Juliana says

    May 1, 2015 at 1:45 pm

    Wow Nagi, this looks delicious…I like the idea of adding walnut and a touch of chili…so many different textures and flavors…great photos!
    Hope you are having a fabulous week 🙂

    Reply
    • Nagi | RecipeTin says

      May 2, 2015 at 6:51 am

      Hi Juliana! Thanks so much! I really love the different textures in this too 🙂 Hope you have a fabulous weekend! 🙂

      Reply
  5. Kristen @ The Endless Meal says

    May 1, 2015 at 1:08 pm

    5 stars
    These pictures are gorgeous!

    I love your idea of creating meat free meals for carnivores. Even though I eat meat, and love it, I can only handle eating it a few times a week. The rest of the time I just love yummy veggies … like pumpkin! I could easily eat this and call it dinner. 🙂

    Reply
    • Nagi | RecipeTin says

      May 2, 2015 at 6:49 am

      I TOTALL have this for dinner!! Had it for lunch and dinner on the day I photographed it! 🙂

      Reply
  6. Lily Lau says

    May 1, 2015 at 8:00 am

    5 stars
    I love how creative you were in this recipe! I’d have never in my life mixed these ingredients just like you did!

    Reply
    • Nagi | RecipeTin says

      May 1, 2015 at 10:24 am

      Thank you Lily!! I experiment because I personally find that roasted pumpkin can be a bit “baby-food-ish” if you don’t add other stuff to it. Maybe that’s just me!!! 🙂 Hope you have a lovely weekend!

      Reply
  7. Marissa | Pinch and Swirl says

    May 1, 2015 at 5:43 am

    5 stars
    “Meat-Free Recipes for Carnivores” – YES!!! I think that’s a brilliant topic, Nagi. And you’ve certainly come up with a fantastic first dish for it. For me, the walnuts make it hearty enough to be a main. Yum!

    Reply
    • Nagi | RecipeTin says

      May 1, 2015 at 10:23 am

      HA!! OK, now I just need to figure out how to put it on my site!! It will be fun coming up with recipes for lessor known veggies like okra!

      Reply
      • Marissa | Pinch and Swirl says

        May 1, 2015 at 10:26 am

        5 stars
        Yes, please! I love okra…

        Reply
  8. Kathy @ Olives & Garlic says

    May 1, 2015 at 5:36 am

    Although I am not a huge fan of pumpkin I am always experimenting with it because I want to love it. This recipe sounds very promising. Cant wait to try.

    Reply
    • Nagi | RecipeTin says

      May 1, 2015 at 10:22 am

      Hi Kathy! You know, I don’t get the whole US pumpkin-mad thing!! I don’t really like pumpkin pie or pumpkin bread. But I really love it roasted!! And soup too 🙂

      Reply
  9. Kathleen | HapaNom says

    May 1, 2015 at 4:05 am

    I haven’t. But knowing our similar tastes, I’m sure I’d love his food! We should eat there when you come to LA!

    Reply
    • Nagi | RecipeTin says

      May 1, 2015 at 10:21 am

      DONE!!

      Reply
  10. Shinee says

    May 1, 2015 at 3:40 am

    Oh my gosh, these are the prettiest pumpkin dish I’ve ever seen! Only Nagi would have that power. Kudos to you!

    Reply
  11. Prash@YummilyYours says

    May 1, 2015 at 2:11 am

    5 stars
    Oh wow! I honestly have not seen any pumpkin recipe more beautiful than this! This might convert my pumpkin hating husband 🙂

    Reply
    • Nagi | RecipeTin says

      May 1, 2015 at 10:21 am

      Ha! YES! This is a converter for sure!! 🙂

      Reply
  12. jo@jocooks.com says

    May 1, 2015 at 2:07 am

    5 stars
    Desserts don’t count? That’s disappointing, thought they did! 🙂 I love roasted pumpkin too, it’s one of my mom’s favorites and she used to roast pumpkin all the time. Funny thing is I haven’t had roasted pumpkin since I lived at home and now you’re making me homesick. And hungry! It looks fabulous and the colors are gorgeous!

    Reply
    • Nagi | RecipeTin says

      May 1, 2015 at 10:21 am

      No harm in bending the rules!!! 🙂

      Reply
  13. nicole (thespicetrain.com) says

    April 30, 2015 at 11:27 pm

    Very nice lighting in these photos! 😉 I was going to say that I can’t stand pumpkin but then thought, have I actually ever eaten pumpkin? I think I haven’t! I’m basing my aversion on purely on pumpkin pie, which I absolutely hate… I suppose I should give an actual pumpkin a try. 🙂

    Reply
    • Janet says

      October 6, 2018 at 10:49 pm

      Actually canned pumpkin is hubbard squash, or maybe one of several other varieties of winter squash–hubbard is the variety known as “pumpkin” across most of Europe and Asia. So for this recipe, feel free to choose any of the hard winter squashes–I suggest Kabocha, if you can find it, butternut if you can’t. If you decide to go with a real pumpkin, pick a small one. I’ve been roasting winter squashes and sweet potatoes for years, and since they are all fairly sweet to begin with, you can skip any added sweeteners–I don’t like maple anyway. Instead, I use some fresh rosemary or sage, and a few whole cloves of garlic. Roasted fall veggies are one of my favorite parts of the season!

      Reply
    • Nagi | RecipeTin says

      May 1, 2015 at 10:17 am

      OK, so here’s the thing….I am not a huge fan of pumpkin pie either!! What is it with pumpkin pie madness in the US?? I don’t get it!!

      Reply
      • nicole (thespicetrain.com) says

        May 2, 2015 at 11:16 pm

        I don’t get it either, not at all…. 🙂

        Reply
  14. Tania @My Kitchen Stories says

    April 30, 2015 at 10:02 pm

    Lovely Nagi. I make this all the time but I have never added the chilli. What an oversight. It is the perfect addition!

    Reply
    • Nagi | RecipeTin says

      May 1, 2015 at 10:16 am

      Hi Tania! Wouldn’t say an oversight :0 Just something different!! 🙂

      Reply
  15. Rachel (Rachel's Kitchen NZ) says

    April 30, 2015 at 3:38 pm

    Mmmm fabulous – Nagi – I love pumpkin and the combo of pumpkin and feta. I had to laugh as I am posting a recipe using it tomorrow:-)

    Reply
    • Nagi | RecipeTin says

      April 30, 2015 at 6:26 pm

      WHY does that not surprise me at all?! Our tastes are so similar it’s scary!!

      Reply
  16. Oana @ Adore Foods says

    April 30, 2015 at 11:55 am

    Such a clever recipe combination Nagi! I am not a big fan of roasted pumpkin because it is too sweet for my taste. BUT with the added salty taste from feta cheese and the punch from chili…OMG! I am making roasted pumpkin 🙂

    Reply
    • Nagi | RecipeTin says

      April 30, 2015 at 6:25 pm

      Thanks Oana! Actually, to be honest, I find roasted pumpkin quite one dimensional and it reminds me of baby food!! So I always feel the need to add plenty of other flavours to really kick it up a notch 🙂

      Reply
  17. Kathleen | HapaNom says

    April 30, 2015 at 11:42 am

    5 stars
    What a fabulous recipe, Nagi! I love the combination of sweet pumpkin and syrup with a dash of heat – such a wonderful balance of flavor! When Craig and I were living in DC, we ate a little Thai place that was converted from an old row-house. During the fall, they would make an entire 7 course menu with pumpkin used as a main ingredient in each. My favorite was pumpkin pad-thai… so good! Some of your flavor combinations of spicy and sweet, remind me of that incredible dish!

    Reply
    • Nagi | RecipeTin says

      April 30, 2015 at 6:24 pm

      That is SO COOL! I heard about a similar restaurant in LA by an Australian Chef – Curtis Stone, have you heard of him??

      Reply
  18. Maureen | Orgasmic Chef says

    April 30, 2015 at 8:37 am

    5 stars
    I’ve made this all but the chili flakes and now I can’t wait to try that. I’m a fiend for roasted veg – had some last night. What a lovely tray of pumpkin and I love maple syrup.

    Reply
    • Nagi | RecipeTin says

      April 30, 2015 at 6:15 pm

      Thanks Maureen! I really do like the chili kick in this. You know how pumpkin can be a bit too soft/mushy/baby food like? This definitely is NOT!!

      Reply
  19. Ciao Florentina says

    April 30, 2015 at 7:31 am

    5 stars
    Wowzee! Roasting is the ultimate way to go with pumpkin! I miss fall now, 90″F in Cali today, yikes. I would kill that tray of pumpkin tough !

    Reply
  20. Mo says

    April 30, 2015 at 7:21 am

    5 stars
    If anyone wants to “turn” a carnivore, THIS is the recipe to do it!! 🙂

    I love your new recipe category idea: Meat-Free Recipes for Carnivores. They’re gonna be some of the most oft-googled recipes because they’ll be loved by EVERYONE! It always feels great, at potlucks, when people go out of their way to let you know that they’ve never liked a certain food, but that YOUR dish was the first they’ve enjoyed with that long-maligned ingredient–you’re going to create a lot of converts towards meat-free dishes! They’re going to learn that meat-free doesn’t mean boring, because all the flavor profiles and textures are there. Yet another winner, Nagi! 😀

    Reply
    • Nagi | RecipeTin says

      April 30, 2015 at 7:38 am

      Thank you Mo!!! You nailed it, I do want to share meat free dishes to “turn: carnivores!! It’s actually not that easy because (this is going to sound terrible) I have a theory that carnivores have a higher bar when it comes to food simply because we have a broader selection to choose from than vegetarians. Which means when it comes to Meat Free for Carnivores, we have a high standard!!! Only the best of the best. 🙂

      Hmm, pressure is on! What to post next week??!! 🙂

      Reply
      • Mo says

        April 30, 2015 at 8:35 am

        I think the key to winning carnivores over is to make sure the “gnaw” factor is there.

        Meat-lovers don’t typically rave about eating unseasoned meat. Unless the animal’s raised eating food that makes their flesh more tasty, meat without spices and sweetening is pretty much flavorless, so it’s really the texture that they’re after, which is why roasted veg is so satisfying. After evaporating all that water, the mouth feel develops that addictive CHEW…and mushrooms are the classic choice for replacing meat burger patties because they’re so convincingly meat-like in texture and flavor, once they meet the heat.

        Taking away varying amounts of moisture from fruits and veg will pretty much yield that leathery gnaw that meat-eaters want. You’re such a magician at creating balanced flavors, that as long as you achieve the right mouth-feel, neither carnivores nor omnivores will miss the meat.

        Reply
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