By:Nagi
170 Comments
How to make roasted pumpkin so much more fabulous with very little effort? A dash of maple syrup for extra caramelisation. Kick of fresh chilli. Plus a sprinkle of feta and shower of walnuts! Serve as a side, a meal, pile on toast or crostini. It’s delicious any which way!
Maple roasted pumpkin with feta and chilli
Something magical happens to pumpkin when you roast it. It intensifies the sweetness and caramelises beautifully.
I’d happily eat it plain. But here, we step it up a notch with a few simple additions that work so well with pumpkin. A dash of maple syrup for extra caramelisation. Plus a hit of fresh chilli, soft nutty crunchy of walnuts and creamy pops of salty feta…..you know this is going to be good!
That’s dinner, right there. Or a mighty delicious side.
Ingredient you need
Here’s what you need to make this.
The roasting stuff
Pumpkin – Any eating pumpkin. I typically use Kent or Jap which are common varieties here in Australia. Do not use pumpkin intended for Halloween carving, it’s not very pleasant to eat.
Alternatives – Butternut pumpkin (called butternut squash in the States) or sweet potato!
Maple syrup – or honey.
Dried chilli flakes – also called red pepper flakes. I use the regular type you get from ordinary grocery stores but you could absolutely use Asian or other types of chilli flakes. Just be mindful of spiciness!
Red onion – substitute regular onion, eschalots (US: shallots) or the white part of green onions (I often have bunches in the fridge with the green parts unceremoniously hacked off for garnish purposes so am always looking for uses of the white part).
Walnuts – Or other nuts of choice. Almonds and pecans come to mind first. Pinenuts, pepitas and other small nuts/seeds would also work but I’d toss them in partway through cooking so they don’t burn into tiny little black (bitter) pellets.
Finishes
Chilli – This is optional because it’s more for visual than spiciness, because we get enough spiciness from the dried chilli flakes. Large chillis, like the cayenne pepper pictured, aren’t very spicy. Good life rule to remember: the larger the chilli, the less spicy it is!
Danish feta – This is the feta type that is a bit more creamy than Greek feta. Greek feta also works, though I do like the way Danish feta sort of smears as it semi-melts on contact with the hot pumpkin.
If you are making to really impress, go premium by using goats cheese!
Parsley – For pretty green finish.
How to make Maple Roasted Pumpkin with Chilli and Feta
This is a recipe that’s more about the finishes. The pumpkin is roasted with onion and walnuts, all tossed with maple syrup. Then once cooked, sprinkle with feta, red chilli and parsley. Then get stuck in!
Cut the pumpkin in 2.5cm / 1″ cubes. To do this I cut into 2.5cm / 1″ slices first. Using a rocking motion as you slice down helps make this easy.
Cut the skin off.
Then cut into cubes.
Pile onto a large paper lined tray with the onion slices and walnuts. Toss with olive oil, maple syrup, salt and chilli flakes then spread it out. The more space between the pumpkin, the better. If the pumpkin is too cluttered, it will stew and go mushy instead of caramelising.
Roast for 30 minutes, tossing once at the 20 minute mark, until the pumpkin is light golden and cooked through. You won’t get intense golden colour on the surface, not like plain roast pumpkin cubes (such as in this recipe), because the maple syrup will burn on the edges of the cubes before the surface goes completely golden.
Also, the onion will get quite dark brown. If you notice at the tossing point that it’s getting a little too brown, just push/pile them all together or bury under pumpkin. This will protect them!
Finishing – Give the pumpkin a gently toss to coat it in all the tasty tray juices. Then transfer to a serving platter – single layer is nice for even sprinkling coverage and neat presentation. Sprinkle with fresh chilli, feta and parsley, then serve!
Or – jumble and pile
I know I said a single layer presentation looks nice and neat. But actually, for maximum flavour-melding-more-rustic presentation (aka Nagi style), do most of the sprinkling on the tray, reserving some for garnish. Then transfer into a serving bowl. Flavour jumbling will occur during transfer and piling.
Finish with reserved feta etc to pretty it up.
Whichever way you go, single layer neatness or jumbled piled up rustic-ness, it still rates the same on the deliciousness scale. Which is, in case you hadn’t guessed, very, very high.
Tell me if you serve this as a side or inhale it as a meal! – Nagi x
PS In case you didn’t know I have a whole category of pumpkin side dishes as part of the vegetable and salad side dishes corner of this website! Mostly relatively low effort, like this one, with a scattering of show-offs for special occasions.
PPS This is not the first time I’ve combined pumpkin. See also here and here.
Watch how to make it
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Maple Roasted Pumpkin with Chili and Feta
Author: Nagi | RecipeTin Eats
Prep: 10 minutes mins
Cook: 30 minutes mins
Total: 35 minutes mins
Roasted, Vegetables
4.91 from 55 votes
Servings3 – 6
Tap or hover to scale
Recipe video above. A seriously delicious, low-effort way to serve roast pumpkin: with a dash of maple syrup for extra caramelisation, a kick of chilli, warm crunch of walnuts and salty pops of creamy feta.
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 sweet potato!
Ingredients
- 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)
Garnishes (Optional)
- 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
Instructions
Preheat oven to 200°C/400°F (180°C fan-forced).
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!
Roast for 30 minutes, or until the pumpkin is lightly browned and cooked through, tossing once at the 20 minute mark.
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!
Recipe Notes:
1. Pumpkin – Any type for eating is suitable (not Halloween carving). Or butternut or sweet potato!
2. Nuts- Feel free to use other nuts. Large ones similar size to walnuts will take the same time. If using pine nuts, sunflower seeds or pepitas (or other small nuts), add them halfway through the roasting time.
3.Brown sugar sub – Mix with olive oil then toss to coat.
4. Chilli flakes – 1 1/2 tsp has a decent warm, unmissable hum but not super spicy. 1 tsp is more subtle. Feel free to skip it!
5. Leftovers will keep for 3 days.
Nutrition assuming 6 servings.
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.
Recipe update: This is an old recipe from 2015 that was in desperate need of spruced up photos, a recipe video tutorial and most importantly, recipe improvements! The same recipe, just tweaked to fix. 🙂
More delicious things to make with pumpkin
Life of Dozer
Don’t miss Dozer in today’s recipe video!! Did he get to taste test….??
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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170 Comments
IRENE G says
Just had this for my Sunday lunch. Yum! Next time when we have a family gathering and need pot luck, this is what I can make for the vegetarian relatives. 🙂Reply
Trina says
Delicious!!
Subbed pumpkin for kūmara and walnuts for pine nuts and pumpkin seeds as that’s what I had.
Threw some spinach thru the finished product and absolutely sensationalReply
Sue says
Can any of this be done the day before Nagi? Anyone? 😁
Reply
Rachael says
Oh my gosh! Absolutely Delicious Nagi!
Thank you for another fab recipe. I made this with one sweet potato and ate half the recipe on my own!Reply
Sian says
My fave salad and requested as a side for Xmas dinner alongside the maple ham.Reply
Aline says
One of my favourite recipes – I make it into a salad by tossing in some green leaves. Sometimes I swap sweet potato for pumpkin, works well too!Reply
Freya says
My new go to salad! Equally as fabulous with sweet potato! Absolutely superb:)Reply
Heather Davies says
Swapped sweet potato for the pumpkin. It was just as yummy as a salad
Reply
David M Vernon says
Bloody brilliant. So full of flavour. To make it a full main meal I chucked in some beetroot, zucchini, pepitas and cashews. The entire family gobbled it down and wanted more.Reply
Sandra says
Loved this. Such a lovely combination and so easy.Reply
Misbah says
Nagi, wow, just wow. From the aroma when this was in the oven.. to the first mouthful.. this was absolutely delicious!You are my go to for recipes and from lasagne to tirimisu, everything turns out amazing. Thank you for being you ❤️
Reply
Kaye says
Delicious! Swapped parsley for coriander and walnuts with pumpkin seeds for last 10 mins of the bake. Comfort in a bowl!
Reply
Lisa says
As it’s squash season here in Minnesota, I’m always looking for new ways to make it. Had a butternut squash on hand, so decided on this. My husband loved it, and so did I. Served it with pork chops. Yummy fall meal.Reply
judith grabyn says
This recipe was absolutely delicious,we will cooking this lots,it’s so yummy.
Thankyou NagiReply
Carolyn says
Aww what a lovely picture of Dozer at the end of the video Nagi, he really looks dejected. It looks delicious can’t wait to make it . Thank you
Reply
Lisa says
Hi, just wondering what oven gloves that you use. I have tiny hands like you and most are way too big. Thanks, love all your recipes and the book is amazing.Reply
Monica McSween says
Naww, Dozer’s face at the end of that clip! I am making this recipe today, looking forward to eating it 🙂
Reply
Meredith Muspratt says
Yum! This is delicious. I also used sweet potato and carrot. Goats cheese and pecans because thats what i had. I served it with bbq lamb chops and left over no mayo coldslaw. Husband said he could eat it as a meal on its own….just what Nagi said!!
Reply
Susie Hamilton says
Delicious, made with smoked Chipotle honey instead of maple syrup and blue cheese as we didn’t have feta. Served on toast as a really tasting autumn meal. Thank you!
Reply
Annie says
So good! I made this as a side for smoked/grilled chicken quarters and it was amazing. Definitely going into the rotation! Please give a cuddle to Dozer from me!Reply
Cara says
We made this last night as an easy meal, with a side of cabbage and kale slaw. We used goats fetta and the whole thing was delish!Reply
Chelsea Bennett says
Simple, easy and delicious.Reply