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A simple yet flavorful roasted pumpkin dish glazed with maple syrup, spiced with chili, topped with crunchy walnuts and creamy feta. Perfect as a side, on toast, or as a vegetarian main.

Ingredients

Scale
  • 2 lb / 1 kg pumpkin, peeled and chopped into 2.5 cm / 1″ cubes
  • 1 red onion, peeled, halved, and sliced into 1 cm / 0.4″ wedges
  • 1/2 cup walnuts, roughly chopped
  • 3 tbsp olive oil
  • 3 tbsp maple syrup or honey (brown sugar can be substituted)
  • 3/4 tsp cooking salt or kosher salt
  • 1 – 1 1/2 tsp dried chili flakes, adjusted to taste
  • 3/4 cup Danish feta (or Greek feta, or goat cheese as alternative)
  • 1 large fresh red chili (e.g., cayenne), deseeded and finely minced
  • 1 tbsp fresh parsley, finely chopped

Instructions

  1. Preheat oven to 200°C/400°F (or 180°C fan-forced).
  2. Peel the pumpkin and chop into 2.5 cm / 1″ cubes.
  3. Peel, halve and slice the red onion into 1 cm / 0.4″ wedges.
  4. Line a large baking tray with parchment paper.
  5. Combine pumpkin cubes, onion wedges, and roughly chopped walnuts on the tray. Drizzle with olive oil and maple syrup, sprinkle with salt and dried chili flakes. Toss to coat and spread in a single layer without crowding.
  6. Roast for 30 minutes, stirring once about 20 minutes in to encourage even caramelization. If onions brown too quickly, tuck them underneath the pumpkin pieces.
  7. If using small nuts or seeds, stir them in halfway through roasting to prevent burning.
  8. Remove the tray from the oven and gently toss the pumpkin and walnuts in the tray juices.
  9. Transfer to a serving plate or bowl, crumble the feta over the top, then scatter finely minced fresh red chili and chopped parsley.
  10. Serve immediately.

Notes

For a vegan version, omit the feta and add extra toasted nuts or seeds and fresh herbs., Pumpkin can be swapped with butternut squash or sweet potato with the same cooking method and timing., Sweetener alternatives include honey or brown sugar; nuts like pecans or almonds can replace walnuts., Spice level can be adjusted by varying the amount of dried chili flakes and by deseeding the fresh chili for milder heat., This dish is naturally gluten-free., Leftovers keep well refrigerated for up to 3 days and reheat best in an oven at 180°C / 350°F for 10–15 minutes to retain texture., Freeze before adding fresh toppings; keep frozen for up to 2 months and thaw overnight before reheating.

Nutrition

Find it online: https://gingerbaking.com/maple-roasted-pumpkin-with-chili-and-feta/