Chilli Pumpkin Salad Recipes

MAPLE ROASTED PUMPKIN WITH CHILI AND FETA

Maple Roasted Pumpkin with Chili and Feta image

This is my new favorite way with pumpkin! A fabulous side but also meaty enough to serve as a main. Serves 3 as a main or 6 as a side. ! I made this with pumpkin but it is just as delicious made with squash or (as Dorothy, a reader suggested) sweet potato!

Provided by Nagi | RecipeTin Eats

Time 35m

Number Of Ingredients 11

Ingredients

2 lb / 1 kg pumpkin or squash or sweet potato (whole, unpeeled)
2 red onions, peeled and each onion cut into 12 wedges
1/4 cup walnuts, roughly chopped (Note 1)
3 tbsp maple syrup, or honey or brown sugar (Note 2)
3 tbsp olive oil
1 tbsp dried chili flakes, adjust to taste - flavour becomes milder when roasted
1/2 tsp salt
Black pepper
1/4 cup feta cheese
Fresh red chili (finely diced)
Parsley (finely chopped)

Steps:

Preheat oven to 200C/390F.
Peel and dice the pumpkin into 1"/2.5cm cubes (no need to peel if using squash or butternut pumpkin). Reserve the pumpkin seeds and give them a quick rinse under the tap.
Place the pumpkin, pumpkin seeds, onion and walnuts onto a large baking tray. Drizzle with olive oil and maple syrup, then use an egg flip to toss the pumpkin so it is evenly coated.
Sprinkle the pumpkin with the dried chilli flakes, salt and pepper.
Roast for 25 minutes, or until the pumpkin is browned and cooked through. Toss once at around 15 minutes.
Remove from the oven, crumble over feta and garnish with fresh chili and parsley, if using. Serve immediately.

Nutrition Facts : ServingSize 214 g, Calories 165 kcal

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