Maple Roasted Pumpkin with Chili and Feta
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.93 out of 5 stars
(64)
Ingredients
3 servings
- 2 lb / 1 kg pumpkin (, peeled, cut into 2.5cm / 1" cubes (whole, unpeeled weight - Note 1)
- 1 red onion (, peeled, halved, then cut into 1cm / 0.4" wedges)
- 1/2 cup walnuts (, roughly chopped (Note 2)
- 3 tbsp olive oil
- 3 tbsp maple syrup (or honey (sub brown sugar Note 3),)
- 3/4 tsp cooking salt / kosher salt
- 1 - 1 1/2 tsp dried chili flakes (, adjust to taste (Note 4)
- 3/4 cup Danish feta (or Greek feta, or upgrade to goats cheese)
- 1 large red chilli (cayenne pepper), deseeded, finely minced)
- 1 tbsp parsley (finely chopped)
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Preparation
Step 1
Preheat oven to 200°C/400°F (180°C fan-forced).
Step 2
Toss - Place the pumpkin, onion and walnuts on a large, paper lined tray. Drizzle with olive oil and maple syrup, then toss to coat (hands really is best). Sprinkle with chilli and salt, toss again, then spread out on a tray. Don't crowd them else they will stew instead of roast!
Step 3
Roast for 30 minutes, or until the pumpkin is lightly browned and cooked through, tossing once at the 20 minute mark.
Step 4
Finishes - Remove from the oven. Gently toss again, then transfer to a serving platter in a single layer. Crumble over feta, sprinkle with parsley and chilli. Or do the sprinkling on the tray then pile into a bowl. Serve immediately!
Step 5
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