Description
Sweet, spicy, and savory roasted pumpkin with maple syrup, chili flakes, crunchy walnuts, creamy feta, and fresh parsley.
Ingredients
Scale
- 2 pounds pumpkin, peeled and cut into 1-inch cubes
- 1 medium red onion, cut into wedges
- 1/2 cup walnuts, roughly chopped
- 3 tablespoons olive oil
- 3 tablespoons maple syrup
- 1 teaspoon red chili flakes
- 3/4 teaspoon sea salt
- 3 1/2 ounces feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan or roasting tray with parchment paper.
- In a large mixing bowl, combine the pumpkin cubes, red onion wedges, chopped walnuts, olive oil, maple syrup, red chili flakes, and sea salt. Toss until evenly coated.
- Spread the mixture onto the prepared tray in a single layer, making sure the pieces are not crowded.
- Roast for 30 minutes, tossing once after 20 minutes, until the pumpkin is tender and caramelized around the edges.
- Transfer the roasted pumpkin mixture to a serving platter or shallow bowl.
- Top with crumbled feta and chopped parsley.
- Serve warm or at room temperature.
Notes
- Cut the pumpkin into even cubes for consistent roasting.
- Use a large tray so the pumpkin roasts instead of steams.
- Add the feta after roasting to keep its creamy texture.
- Pecans or pumpkin seeds can be used instead of walnuts.
Nutrition
- Serving Size: 1 serving
- Calories: 359
- Sugar: 19g
- Sodium: 672mg
- Fat: 24.4g
- Saturated Fat: 6.2g
- Unsaturated Fat: 16.8g
- Trans Fat: 0g
- Carbohydrates: 32.9g
- Fiber: 2.9g
- Protein: 8.5g
- Cholesterol: 22.3mg
Keywords: maple roasted pumpkin, roasted pumpkin with feta, chili pumpkin side dish, autumn vegetable side