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.
Ingredients
- ▢ 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
GARNISHES
- 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!
Notes
This recipe is sponsored by Mediterranean Supermarket