Introduction

This Maple Roasted Pumpkin with Chili and Feta is a perfect balance of sweet, spicy, and savory flavors. Roasting the pumpkin brings out its natural sweetness, which pairs beautifully with the heat of chili flakes and the creamy tang of feta cheese. It’s an easy, vibrant dish to enjoy as a side or a light main.

Maple Roasted Pumpkin with Chili and Feta Recipe - Recipe Image

Ingredients

2 lb (1 kg) pumpkin, peeled and cut into 2.5cm (1″) cubes
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; substitute with brown sugar if desired)
3/4 tsp cooking salt or kosher salt
1 to 1 1/2 tsp dried chili flakes, adjusted to taste
3/4 cup Danish feta (or Greek feta, or goat cheese for a richer flavor)
1 large red chili (cayenne pepper), deseeded and finely minced
1 tbsp parsley, finely chopped

Instructions

Step 1: Preheat your oven to 200°C (400°F), or 180°C (350°F) if using a fan-forced oven.
Step 2: On a large tray lined with paper, place the pumpkin cubes, red onion wedges, and walnuts. Drizzle with olive oil and maple syrup, then toss thoroughly to coat everything evenly. Sprinkle the chili flakes and salt over, toss again, and spread the mixture out in a single layer, making sure not to overcrowd to avoid steaming instead of roasting.
Step 3: Roast in the preheated oven for about 30 minutes, stirring once halfway through at the 20-minute mark. The pumpkin should be lightly browned and tender when done.
Step 4: Remove from the oven and gently toss the roasted ingredients. Transfer to a serving platter in a single layer. Crumble the feta over the top, then sprinkle with chopped parsley and the finely minced fresh red chili. Serve immediately for the best flavor.

Tips & Variations

For a sweeter twist, substitute maple syrup with honey or brown sugar.
Try adding toasted pumpkin seeds for extra crunch instead of walnuts.
If you prefer less heat, reduce the chili flakes or omit the fresh chili garnish.
Goats cheese provides a creamier, tangier alternative to feta if desired.
Make sure to roast the pumpkin in a single layer to get a nice caramelization rather than steaming.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The feta is best added fresh, so sprinkle on any extra before serving again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of squash instead of pumpkin?

Yes, butternut squash or kabocha squash work well as substitutes. Adjust roasting time as needed based on the density of the squash.

How spicy is this dish?

The heat level can be adjusted by adding more or less dried chili flakes and fresh chili. If you prefer mild flavors, reduce or omit the chili entirely.

Maple Roasted Pumpkin with Chili and Feta Recipe

Print Recipe

★★★★★

4.7 from 69 reviews

A vibrant and flavorful Maple Roasted Pumpkin dish featuring tender pumpkin cubes roasted with red onion and walnuts, coated in a sweet and spicy maple syrup glaze, then finished with crumbled feta, fresh parsley, and a hint of chili for a delightful balance of sweet, savory, and heat.

Author: Nora
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Baking
Cuisine: Western
Diet: Vegetarian

Ingredients

Scale

Main Ingredients

2 lb / 1 kg pumpkin, peeled and 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; can substitute with brown sugar)
3/4 tsp kosher salt or cooking salt
1 – 1 1/2 tsp dried chili flakes, adjusted to taste
3/4 cup Danish feta (or Greek feta, or upgraded to goat cheese)
1 large red chili (cayenne pepper), deseeded and finely minced
1 tbsp parsley, finely chopped

Instructions

Preheat Oven: Preheat your oven to 200°C (400°F) or 180°C (fan-forced) to prepare for roasting the pumpkin and accompanying ingredients.
Toss Ingredients: On a large tray lined with parchment paper, combine the pumpkin cubes, red onion wedges, and roughly chopped walnuts. Drizzle with olive oil and maple syrup, then toss thoroughly using your hands to ensure even coating. Sprinkle dried chili flakes and salt onto the mixture, toss again, and spread everything out in a single layer without crowding to promote roasting rather than stewing.
Roast: Place the tray into the preheated oven and roast for about 30 minutes, tossing the mixture once halfway through at 20 minutes. The pumpkin should become lightly browned and tender when done.
Finish and Serve: Remove the roasted pumpkin mixture from the oven and give it a gentle toss again. Transfer everything to a serving platter in a single layer. Crumble the Danish feta over the top, then sprinkle with the finely chopped parsley and minced red chili. Alternatively, sprinkle the feta, parsley, and chili directly on the tray and then pile into a bowl. Serve immediately for best flavor and texture.

Notes

Note 1: The pumpkin weight is given unpeeled; peeling is necessary before cutting into cubes.
Note 2: Roughly chopped walnuts add texture and a nutty flavor to the dish.
Note 3: Maple syrup can be substituted with honey or brown sugar for a different sweetness profile.
Note 4: Adjust the amount of dried chili flakes according to your preferred spice level.

Keywords: maple roasted pumpkin, pumpkin recipe, roasted vegetables, vegetarian side dish, spicy pumpkin, feta cheese, walnut pumpkin dish