Maple Roasted Pumpkin With Chili And Feta Recipes

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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

Categories     Roasted     Vegetables

Time 35m

Number Of Ingredients 11

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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