Maple Roasted Pumpkin with Chili and Feta
Pumpkin, red onion, and walnuts roasted with maple syrup and chili flakes, then topped with feta, fresh chili, and parsley.
Equipment
- Large rimmed baking sheet
- Parchment paper
- Sharp knife
Ingredients
Main Ingredients
- 2 lb pumpkin peeled and cut into 1 inch cubes (weight before peeling)
- 1 medium red onion peeled, halved, cut into 1/2 inch wedges
- ½ cup walnuts roughly chopped
- 3 tbsp olive oil
- 3 tbsp pure maple syrup or honey
- ½ tsp kosher salt
- 1 tsp dried chili flakes adjust to taste
- ¾ cup crumbled feta cheese for topping
- 1 mild red chili pepper deseeded and finely minced, for topping
- 1 tbsp fresh parsley finely chopped, for topping
Instructions
Cooking
- Preheat. Heat the oven to 400 degrees F and line a large tray with parchment.
- Combine. Toss the pumpkin, onion, and walnuts with the oil and maple syrup on the tray.
- Season. Sprinkle with the chili flakes and salt, then spread into a single uncrowded layer.
- Roast. Roast 30 minutes, tossing once at 20 minutes, until browned at the edges and tender.
- Plate. Move the pumpkin to a platter and spread it in one layer.
- Top. Crumble the feta over the top and finish with the fresh chili and parsley. Serve immediately.
Notes
Substitutions: Butternut squash can replace the pumpkin and honey can replace the maple syrup. Goat cheese can replace the feta.
Tips: Use two trays if the pieces crowd.
Storage: Refrigerate up to 3 days. Do not freeze. Reheat in a hot oven at 400 degrees F.