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:
Oh my giddy Godfather! This is on the table tonight as a main meal for moi. Yum.
YES!! Timing is perfect, pumpkin is so cheap!!
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.
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!
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!
Neli, could you remind me that cookies don’t count as a Meat Free dish? Just to make sure I don’t cheat!! 🙂
Hehe, I will Nagi. No cheating allowed. 😉
This looks gorgeous, Nagi! I love roasted pumpkin and it sounds perfect with maple syrup and chili flakes!
Thanks so much Kelly!! 🙂
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.
You disliked them?? How is that possible!! 😉
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…
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!!
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!
Thanks Sandra!! 🙂
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.
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!! 🙂
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! 🙂
Oooh YES!! Sweet potato is PERFECT for this – I must update the recipe to suggest that! (I’ll give you credit for it 😉 )
Love roasted pumpkin! Need to try this, looks awesome! I make similar dish with sweet potatoes 🙂 Pinned!
Thanks so much Mira!! 🙂
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’! 🙂
Chorizo! Eeek!! It would be SO PERFECT in this!! (Actually, I think I could say that about anything?) 🙂
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!
Thanks so much Holly!! Pumpkin is one of my favorite veggies 🙂 Hard to go wrong with it!