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Chili-Glazed Pumpkin drizzled with maple syrup and topped with feta cheese

Maple Roasted Pumpkin with Chili and Feta

A vibrant and delicious dish that combines sweet maple syrup, earthy pumpkin, and the spice of chili, perfect for autumn dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish, Vegetarian
Cuisine: Autumn, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 lb pumpkin, peeled and cut into 2.5 cm cubes Weigh whole pumpkin unpeeled
  • 1 red onion, peeled, halved, and cut into wedges Cut into 1 cm wedges
  • 1 large red chili (cayenne pepper), deseeded and finely minced For extra flavor
Nuts
  • ½ cup walnuts, roughly chopped Can be substituted with other nuts
Seasoning and Oils
  • 3 tbsp olive oil Adds rich depth
  • 3 tbsp maple syrup Can substitute honey or brown sugar
  • ¾ tsp cooking salt or kosher salt Enhances flavor
  • 1 to 1 ½ tsp dried chili flakes Adjust to taste
Cheese and Fresh Herbs
  • ¾ cup Danish feta or Greek feta Can substitute with goat cheese
  • 1 tbsp parsley, finely chopped Adding fresh herbal note

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F), or 180°C for fan-assisted settings.
  2. In a large, lined baking tray, combine the pumpkin cubes, onion wedges, and chopped walnuts.
  3. Drizzle everything generously with olive oil and maple syrup. Toss the mixture to ensure even coating.
Cooking
  1. Sprinkle the chili flakes and salt over the mixture, tossing again to incorporate the spices.
  2. Spread the veggies out on the tray, ensuring proper spacing for roasting.
  3. Roast in the oven for about 30 minutes, tossing halfway through at the 20-minute mark.
  4. Remove from the oven when the pumpkin is lightly browned and tender.
Serving
  1. Gently toss the mixture again and transfer to a serving platter.
  2. Top with crumbled feta cheese, freshly chopped parsley, and minced chili before serving.

Notes

To deepen flavor, let the pumpkin marinate in oil and maple syrup for 30 minutes before roasting. Store leftovers in an airtight container for up to three days.