There’s something utterly magical about the sweet warmth of pumpkin combined with the spicy kick of chili and the salty creaminess of feta cheese, making this Maple Roasted Pumpkin with Chili and Feta Recipe an absolute must-try for anyone who loves bold, balanced flavors. With its simple yet thoughtfully combined ingredients, each bite delivers a delightful harmony of textures and tastes that feel both comforting and exciting. This dish is perfect for a cozy dinner or an impressive side that brings color and character to your table.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, from creating depth in flavor to adding texture and visual appeal. These simple essentials come together to give you a dish that is easy to prepare but incredibly satisfying.
- Pumpkin: Use peeled and cubed pumpkin for the perfect balance of sweetness and tender, roast-worthy texture.
- Red onion: Adds a gentle bite and mellow sweetness when roasted alongside the pumpkin.
- Walnuts: Provides a crunchy contrast and earthy flavor that complements the soft vegetables.
- Olive oil: Helps roast the pumpkin beautifully and adds richness.
- Maple syrup: Offers a natural sweetness that caramelizes during roasting, enhancing the dish’s warmth.
- Salt: Essential for seasoning and bringing out the flavors of all the ingredients.
- Dried chili flakes: Delivers heat and a touch of smokiness, adjustable to how spicy you like it.
- Danish feta: Crumbled on top for a creamy, tangy finish that contrasts the sweetness perfectly.
- Fresh red chili: Adds fresh heat and a lovely pop of color as a garnish.
- Parsley: Provides a fresh, herbaceous note to brighten the whole dish.
How to Make Maple Roasted Pumpkin with Chili and Feta Recipe
Step 1: Preheat the Oven
Start by heating your oven to 200°C/400°F (180°C fan-forced). This high temperature ensures the pumpkin caramelizes nicely, giving you that perfect roasted flavor and texture you’re aiming for.
Step 2: Toss the Ingredients
On a large paper-lined baking tray, combine the pumpkin cubes, red onion wedges, and walnuts. Drizzle them with the olive oil and maple syrup, then toss thoroughly with your hands to coat everything evenly. Next, sprinkle over the chili flakes and salt, then toss again until every piece gleams with flavor. Spread the mixture out in a single layer—crowding the tray will cause the pumpkin to stew rather than roast, so give each piece some space to crisp up.
Step 3: Roast to Perfection
Place the tray in the preheated oven and roast for about 30 minutes. Halfway through, at the 20-minute mark, give everything a gentle toss with a spatula to ensure even cooking and browning. The pumpkin should be tender and lightly browned, the walnuts toasted, and the onions soft and sweet.
Step 4: Finish and Serve
Remove the tray from the oven and toss once more gently to mix the ingredients. Transfer everything in a single layer to a serving platter or bowl. Crumble Danish feta generously over the top, sprinkle with freshly chopped parsley, and scatter the finely minced fresh red chili for a final hit of color and spice. Serve immediately and watch your guests light up with delight!
How to Serve Maple Roasted Pumpkin with Chili and Feta Recipe
Garnishes
The crumbled feta and fresh chili aren’t just toppings—they elevate this dish by adding creamy texture and a burst of freshness that perfectly balances the sweet and spicy tones. Adding parsley lends a fresh green finish that makes every bite feel vibrant and complete.
Side Dishes
This recipe pairs beautifully with crusty bread to soak up all those tasty juices, or alongside a simple green salad to add some crispness. You can also serve it with grains like quinoa or couscous to turn it into a heartier meal. Each option adds its own complementary texture and flavor, making the dish incredibly versatile.
Creative Ways to Present
Want to impress? Serve your roasted pumpkin in mini cast-iron skillets or rustic wooden bowls for a cozy, farmhouse feel. For gatherings, pile it onto a large communal platter with wedges of lemon on the side for a fresh squeeze. Garnish the edges with extra chili flakes or a drizzle of extra maple syrup to highlight the flavors visually and taste-wise.
Make Ahead and Storage
Storing Leftovers
Leftover Maple Roasted Pumpkin with Chili and Feta Recipe keeps well in an airtight container in the refrigerator for up to three days. The flavors actually deepen and mingle more after sitting, making leftovers just as delicious as freshly made.
Freezing
If you want to freeze, omit the fresh feta and parsley initially. Freeze the roasted pumpkin mixture in a suitable container or freezer bag for up to one month. When ready to serve, thaw overnight in the fridge and add fresh feta and herbs before serving to maintain freshness and texture.
Reheating
To reheat, warm the pumpkin gently in a preheated oven at 180°C (350°F) for about 10-15 minutes to revive the roastiness and crisp the walnuts slightly. Avoid microwaving if possible, as it can make the pumpkin watery and the feta rubbery.
FAQs
Can I use other types of squash for this recipe?
Absolutely! While pumpkin works beautifully, butternut or kabocha squash are excellent alternatives that also roast well and offer a lovely sweetness to pair with maple and chili.
Is it okay to substitute honey for maple syrup?
Yes, honey is a great substitute and will give a slightly different sweetness and flavor nuance. Just keep in mind that honey can be a bit stickier, so coating the pumpkin evenly might require a bit of extra care.
How spicy is this dish?
The spice level depends on your chili flakes and fresh chili amount—you can adjust to taste. The recipe is designed to have a gentle warming heat that complements the sweetness, but you can add more or less depending on your preference.
Can I make this recipe vegan?
Definitely! Simply omit the feta or replace it with a vegan-friendly cheese alternative or toasted nuts for extra texture and flavor without the dairy.
What is the best way to peel pumpkin?
Use a sharp vegetable peeler or a sturdy knife, cutting off the skin in strips. A firm pumpkin is easier to handle when it’s cold. Taking your time will make peeling easier and safer.
Final Thoughts
If you’re looking for a dish that brings warmth, zest, and a touch of elegance to your table, this Maple Roasted Pumpkin with Chili and Feta Recipe is a total winner. It’s simple to prepare yet rich in flavor, making it perfect for both weeknight dinners and special occasions alike. Give it a go—and prepare to fall in love with this vibrant, hearty blend of flavors that celebrate the best of autumn and beyond.
Print
Maple Roasted Pumpkin with Chili and Feta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3 to 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: International
- Diet: Vegetarian
Description
A vibrant and flavorful autumn side dish featuring tender roasted pumpkin cubes tossed with red onion and walnuts, glazed with maple syrup and olive oil, and spiced with chili flakes. Finished with a crumble of creamy Danish feta and a sprinkle of fresh parsley and minced red chili for a perfect balance of sweet, spicy, and savory flavors.
Ingredients
Vegetables
- 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 large red chili (cayenne pepper), deseeded and finely minced
- 1 tbsp parsley, finely chopped
Nuts & Cheese
- 1/2 cup walnuts, roughly chopped
- 3/4 cup Danish feta (or Greek feta, or upgrade to goat cheese)
Condiments & Seasonings
- 3 tbsp olive oil
- 3 tbsp maple syrup (or honey; substitute brown sugar if preferred)
- 3/4 tsp cooking salt / kosher salt
- 1 – 1 1/2 tsp dried chili flakes (adjust to taste)
Instructions
- Preheat Oven: Preheat your oven to 200°C/400°F (180°C fan-forced) to ensure it’s at the perfect roasting temperature for caramelizing the pumpkin and onions.
- Toss Ingredients: On a large tray lined with parchment paper, place the pumpkin cubes, red onion wedges, and chopped walnuts. Drizzle everything with olive oil and maple syrup, then toss thoroughly by hand to coat all pieces evenly. Sprinkle with dried chili flakes and salt, toss again, and spread out the mixture in a single layer to avoid overcrowding, which can cause steaming instead of roasting.
- Roast: Roast the mixture in the oven for about 30 minutes or until the pumpkin is tender and lightly browned, tossing once halfway through at the 20-minute mark to ensure even roasting.
- Finish and Serve: Remove the roasted pumpkin mixture from the oven and gently toss again. Transfer to a serving platter arranged in a single layer. Crumble the Danish feta over the top, then sprinkle with fresh parsley and the finely minced red chili for a burst of color and heat. Serve immediately to enjoy the dish at its best.
Notes
- Note 1: Weigh the whole pumpkin before peeling to ensure accurate measurements.
- Note 2: Roughly chopping the walnuts adds a nice texture contrast without overwhelming each bite.
- Note 3: Honey or brown sugar can be used as alternatives to maple syrup for different sweetness profiles.
- Note 4: Adjust the amount of dried chili flakes to suit your preferred spice level.
- To prevent the pumpkin and onions from stewing, make sure they have plenty of space on the baking tray and are not crowded.
- You can substitute Danish feta with Greek feta or goat cheese for a slightly different flavor experience.
