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Maple Roasted Pumpkin with Chili and Feta
Recipe video above. A seriously delicious, low-effort way to serve roast pumpkin: with a dash of maple syrup for extra caramelisation, a kick of chilli, warm crunch of walnuts and salty pops of creamy feta.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 sweet potato!
👥 3 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Nagi | RecipeTin Eats📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 200°C/400°F (180°C fan-forced).
2
Toss - Place the pumpkin, onion and walnuts on a large, paper lined tray. Drizzle with olive oil and maple syrup, then toss to coat (hands really is best). Sprinkle with chilli and salt, toss again, then spread out on a tray. Don't crowd them else they will stew instead of roast!
olive oil3 tbspmaple syrup (or honey (sub brown sugar Note 3),)3 tbsp
3
Roast for ⏱️ 30 minutes, or until the pumpkin is lightly browned and cooked through, tossing once at the ⏱️ 20 minute mark.
4
Finishes - Remove from the oven. Gently toss again, then transfer to a serving platter in a single layer. Crumble over feta, sprinkle with parsley and chilli. Or do the sprinkling on the tray then pile into a bowl. Serve immediately!
parsley (finely chopped)1 tbsp
Nutrition Facts
calories
165 kcal
serving Size
214 g
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