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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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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. ann says

    April 30, 2015 at 7:00 am

    Oh my giddy Godfather! This is on the table tonight as a main meal for moi. Yum.

    Reply
    • Nagi | RecipeTin says

      April 30, 2015 at 7:35 am

      YES!! Timing is perfect, pumpkin is so cheap!!

      Reply
      • ann says

        April 30, 2015 at 5:58 pm

        5 stars
        I had a very early lunch and have now had a very early dinner. The only change I made is that I used honey as I didn’t have any maple syrup. My main problem now is how do I stop eating it? It is SO good. Thank you for yet another winner.

        Reply
        • Nagi | RecipeTin says

          April 30, 2015 at 6:27 pm

          YAY!! SO glad you enjoyed it!! I know, it’s crazy good isn’t it? I ate it for lunch AND dinner the day I photographed it. I mean, what’s a girl to do with an enormous tray of roasted pumpkin? OH and I had it on toast the next morning too!! Pumpkin is so crazy cheap at the moment, I’m going nuts!

          Reply
  2. Neli @ Delicious Meets Healthy says

    April 30, 2015 at 6:29 am

    5 stars
    I love this! Great idea about posting a meatless recipe once a week! I love roasted veggies and how you combined the pumpkin with sweet, salty and spicy ingredients! Great flavors!

    Reply
    • Nagi | RecipeTin says

      April 30, 2015 at 7:27 am

      Neli, could you remind me that cookies don’t count as a Meat Free dish? Just to make sure I don’t cheat!! 🙂

      Reply
      • Neli @ Delicious Meets Healthy says

        April 30, 2015 at 7:32 am

        Hehe, I will Nagi. No cheating allowed. 😉

        Reply
  3. Kelly - Life Made Sweeter says

    April 30, 2015 at 5:19 am

    This looks gorgeous, Nagi! I love roasted pumpkin and it sounds perfect with maple syrup and chili flakes!

    Reply
    • Nagi | RecipeTin says

      April 30, 2015 at 7:27 am

      Thanks so much Kelly!! 🙂

      Reply
  4. Kevin | keviniscooking says

    April 30, 2015 at 4:25 am

    5 stars
    Simply YUM! I have become a sweet potato, yam, butternut squash and pumpkin fool lately. Funny how for years I disliked all of them so much. This is beautiful.

    Reply
    • Nagi | RecipeTin says

      April 30, 2015 at 7:27 am

      You disliked them?? How is that possible!! 😉

      Reply
  5. Dini @ Giramuk's Kitchen says

    April 30, 2015 at 4:17 am

    Oh my god YES!!! (I honestly don’t know what other words I can use here Nagi!)
    Love the idea of Meatless dishes each week 😀 I’m on a mission to make the carnivore in my home to eat more meatless meals too! I’ll try this one out next week…

    Reply
    • Nagi | RecipeTin says

      April 30, 2015 at 7:26 am

      ME TOO!! I’ve started making vegetarian curries too (other than just typical lentil curry / dhal that everyone makes!) I made a cauliflower one the other day, didn’t even THINK about it being vegetarian!!

      Reply
  6. Sandra Shaffer says

    April 30, 2015 at 3:14 am

    Holy moly this looks scrumptious! Great idea on making dedicated meatless recipes. I’ll look forward to seeing your creations! This one is a keeper!

    Reply
    • Nagi | RecipeTin says

      April 30, 2015 at 7:25 am

      Thanks Sandra!! 🙂

      Reply
  7. John@Kitchen Riffs says

    April 30, 2015 at 3:02 am

    This looks great! Perfect way to use pumpkin. Although we love meat, we probably eat meat-free more often than not. So many great recipes don’t need meat! And this is one of them.

    Reply
    • Nagi | RecipeTin says

      April 30, 2015 at 7:25 am

      Thank you John!! I know you love your meat just as much as I do, so if this appeals to you too, I know I got it right!! 🙂

      Reply
  8. Dorothy Dunton says

    April 30, 2015 at 2:32 am

    Hi Nagi! This makes me hungry! Only problem is that it’s Spring here, which means I have to wait until Fall to make this as that’s the only time I can get fresh pumpkin! To appease myself in the meantime I think I’ll sub in sweet potatoes and my husband just returned from a business trip to MI and brought back a bottle of fabulous Amish maple syrup! You are so creative in the kitchen! 🙂

    Reply
    • Nagi | RecipeTin says

      April 30, 2015 at 7:25 am

      Oooh YES!! Sweet potato is PERFECT for this – I must update the recipe to suggest that! (I’ll give you credit for it 😉 )

      Reply
  9. mira says

    April 30, 2015 at 1:22 am

    Love roasted pumpkin! Need to try this, looks awesome! I make similar dish with sweet potatoes 🙂 Pinned!

    Reply
    • Nagi | RecipeTin says

      April 30, 2015 at 7:24 am

      Thanks so much Mira!! 🙂

      Reply
  10. Helen @ Scrummy Lane says

    April 30, 2015 at 1:10 am

    Ooh, you’re speaking my language with this, Nagi!
    I remember the amazing Australian ‘pumpkin sales’ at this time of year in Coles and Woollies!
    When I was there last year I made a salad with pumpkin, feta, pine nuts aaaand … chorizo!
    All very tasty, but not so great for your new vegetarian ‘thing’! 🙂

    Reply
    • Nagi | RecipeTin says

      April 30, 2015 at 7:24 am

      Chorizo! Eeek!! It would be SO PERFECT in this!! (Actually, I think I could say that about anything?) 🙂

      Reply
  11. Holly | Beyond Kimchee says

    April 29, 2015 at 10:36 pm

    I like roasted pumpkin. Roasting brings such a sweetness. Maple syrup is great to go with pumpkin as well. Lovely side dish or main depends on how you want, right? Great recipe, Nagi!

    Reply
    • Nagi | RecipeTin says

      April 30, 2015 at 7:23 am

      Thanks so much Holly!! Pumpkin is one of my favorite veggies 🙂 Hard to go wrong with it!

      Reply
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