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:
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! 🙂
Hi Rachel! I’m so sorry it was too spicy for you :(. I’m glad your hubby loved it though!! N x
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.
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
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!
Hmmm….I must remember that! Especially now that it’s pumpkin season!
Oh wow! Imake something similar with butternut squash and goat’s cheese. Yum
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 🙂
Hi Juliana! Thanks so much! I really love the different textures in this too 🙂 Hope you have a fabulous weekend! 🙂
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. 🙂
I TOTALL have this for dinner!! Had it for lunch and dinner on the day I photographed it! 🙂
I love how creative you were in this recipe! I’d have never in my life mixed these ingredients just like you did!
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!
“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!
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!
Yes, please! I love okra…
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.
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 🙂
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!
DONE!!
Oh my gosh, these are the prettiest pumpkin dish I’ve ever seen! Only Nagi would have that power. Kudos to you!
Oh wow! I honestly have not seen any pumpkin recipe more beautiful than this! This might convert my pumpkin hating husband 🙂
Ha! YES! This is a converter for sure!! 🙂
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!
No harm in bending the rules!!! 🙂
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. 🙂
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!
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!!
I don’t get it either, not at all…. 🙂
Lovely Nagi. I make this all the time but I have never added the chilli. What an oversight. It is the perfect addition!
Hi Tania! Wouldn’t say an oversight :0 Just something different!! 🙂
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:-)
WHY does that not surprise me at all?! Our tastes are so similar it’s scary!!
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 🙂
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 🙂
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!
That is SO COOL! I heard about a similar restaurant in LA by an Australian Chef – Curtis Stone, have you heard of him??
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.
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!!
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 !
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! 😀
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??!! 🙂
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.