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Maple Roasted Pumpkin with Chili and Feta

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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch, Side Dish
Cuisine halloween, vegetarian
Servings 3


  • ▢ 2 lb / 1 kg pumpkin peeled, cut into 2.5cm / 1" cubes (whole, unpeeled weight –
  • ▢ 1 red onion peeled, halved, then cut into 1cm / 0.4" wedges
  • ▢ 1/2 cup walnuts roughly chopped
  • ▢ 3 tbsp olive oil
  • ▢ 3 tbsp maple syrup or honey sub brown sugar
  • ▢ 3/4 tsp cooking salt / kosher salt
  • ▢ 1 – 1 1/2 tsp dried chili flakes adjust to taste


  • 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


  • 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!


This recipe is sponsored by Mediterranean Supermarket 
Keyword pumkin, pumkin recipe, roasted pumkin, roasted vegetables, side dish, vegetarian, vegetarian dish, vegetarian recipes