Maple Roasted Pumkin with Chili and Feta
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"Side dish, Pumkin"
Serves 3 | Prep Time 10 PT10M | Cook Time 30 PT40M | Side DishWhy I Love This Recipe
Quick and Easy to make
Ingredients You'll Need
2 lb / 1 kg pumpkin , peeled, cut into 2.5cm / 1" cubes (whole, unpeeled weight – Note 1)
▢1 red onion , peeled, halved, then cut into 1cm / 0.4" wedges
▢1/2 cup walnuts , roughly chopped (Note 2)
▢3 tbsp olive oil
▢3 tbsp maple syrup or honey (sub brown sugar Note 3),
▢3/4 tsp cooking salt / kosher salt
▢1 – 1 1/2 tsp dried chili flakes , adjust to taste (Note 4)
Directions
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!
Pairs Well With
Toast
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