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
Scale
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.
