Maple Roasted Pumpkin with Chili and Feta
A delightful mix of caramelized pumpkin, creamy feta, and a kick of chili, creating a comforting and satisfying meal perfect for any occasion.
Ingredients
Main Ingredients
- 2 lb pumpkin, peeled and cut into 2.5 cm (1") cubes Offers a sweet and juicy base.
- 1 whole red onion, peeled, halved, and cut into 1 cm (0.4") wedges Adds sweetness and color.
- ½ cup walnuts, roughly chopped Enhances the dish's texture.
- 3 tbsp olive oil Provides a rich, savory essence.
- 3 tbsp maple syrup For natural sweetness.
- ¾ tsp cooking salt or kosher salt Elevates natural tastes.
- 1 to 1 ½ tsp dried chili flakes Adjustable for spice preference.
- ¾ cup Danish feta, crumbled Can substitute with Greek feta or goat cheese.
- 1 large red chili (cayenne pepper), deseeded and finely minced Adds heat and color.
- 1 tbsp parsley, finely chopped For garnish.
Instructions
Preparation
- Preheat your oven to 200°C (400°F) or 180°C (fan-forced) to ensure the perfect roasting temperature.
- In a large tray lined with paper, combine the pumpkin cubes, red onion wedges, and chopped walnuts.
- Drizzle with olive oil and maple syrup, then toss together thoroughly.
- Sprinkle with chili flakes and salt, tossing again for even distribution.
- Spread mixture in a single layer on the tray, avoiding overcrowding.
Cooking
- Place the tray in the preheated oven and roast for about 30 minutes.
- At the 20-minute mark, give the mix a gentle toss for even cooking.
Finishing Touches
- Remove the tray from the oven and toss ingredients again.
- Transfer to a serving platter in a single layer, top with crumbled feta, parsley, and minced red chili.
- Serve immediately for the best experience.
Notes
Consider adding a squeeze of fresh lemon juice before serving for brightness. Toasting walnuts lightly before chopping enhances their flavor.