Maple Roasted Pumpkin With Chilli And Feta (so Good!)

How to make roasted pumpkin so much more fabulous with very little effort? A dash of maple syrup for extra caramelisation. Kick of fresh chilli. Plus a sprinkle of feta and shower of walnuts! Serve as a side, a meal, pile on toast or crostini. It's delicious any which way!

RECIPE ⬇️⬇️⬇️ or PRINT: https://www.recipetineats.com/maple-roasted-pumpkin-with-chili-and-feta/

MAPLE ROASTED PUMPKIN with Chilli and Feta

2 lb / 1 kg pumpkin , peeled, cut into 2.5cm / 1" cubes (whole, unpeeled weight)
1 red onion, peeled, halved, then cut into 1cm / 0.4" wedges
1/2 cup walnuts, roughly chopped
3 tbsp olive oil
3 tbsp maple syrup or honey
3/4 tsp cooking salt / kosher salt
1 – 1 1/2 tsp dried chili flakes, adjust to taste
GARNISHES
1/4 cup Danish feta (or Greek feta, or upgrade to goats cheese)
1 large red chilli (cayenne pepper), deseeded, finely minced
1 tbsp parsley finely chopped

1. Toss pumpkin, onion and walnuts in oil and maple on a paper lined large tray. Sprinkle over salt and chilli flakes, toss again, spread out.
2. Roast 200°C/400°F (180°C fan-forced) for 30 minutes, tossing halfway, or until pumpkin is light golden and cooked through. Crumble over feta, sprinkle with fresh chilli and parsley. EAT!