If you’re craving something sweet yet savory, maple roasted pumpkin is a fantastic option. This dish takes ordinary pumpkin and gives it a lovely twist with the natural sweetness of maple syrup.
This recipe resolves issues of bland flavor, uninspired texture, and offers guidance on cooking techniques for better results while enjoying delicious roasted pumpkin.
When I first tried roasting pumpkin, I struggled with getting it just right, sometimes it would be too soft or not caramelize enough. After a bit of practice, I’ve learned how to create that beautiful golden color and texture. There’s something truly comforting about the smell that fills the kitchen as it roasts.
What I love about this recipe is how it effortlessly combines flavors and works beautifully as a side dish or a stand-alone meal. In just about 30 to 40 minutes, you’ll have tender, caramelized pieces that are hard to resist.
If you love pumpkin, you should definitely check out my recipe for Peach Cobbler Cookies; they are a fun treat that adds sweetness to any meal!
Table of contents
Dietary Considerations
- This recipe is gluten-free as it contains no wheat, barley, rye, or other gluten-containing ingredients.
- The recipe is dairy-free since it uses olive oil and contains no milk, cheese, or butter.
- This recipe is suitable for vegans because it contains no animal products or byproducts.
- The recipe is not nut-free due to the inclusion of pecans or walnuts in the ingredients.
- This recipe is not keto or low-carb friendly because pumpkin and maple syrup contain significant carbohydrates.
Why You Will Love This Recipe
- Irresistible Sweetness The maple syrup adds a natural sweetness that caramelizes beautifully during roasting, making each piece of pumpkin and onion wonderfully flavorful and satisfying.
- Delicious Contrast Creamy feta and crunchy walnuts introduce incredible texture and flavor contrasts. The creamy cheese balances the sweetness, while the walnuts add a satisfying crunch.
- Quick and Easy Prep With just 10 minutes of preparation, this recipe is a breeze. You can toss the ingredients together barely breaking a sweat, making it an easy addition to any meal.
- Seasonal Joy The flavors of maple roasted pumpkin are perfect for fall gatherings. It’s a warm, inviting dish that enhances any table and helps create wonderful memories.
How to Make Maple Roasted Pumpkin
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 3-6 servings 1x
- Category: side dish
- Method: roasting
- Diet: gluten-free
Description
Delicious maple chili roasted pumpkin with feta, combining sweet and spicy flavors for a perfect side dish.
Ingredients
- 2 lb (1 kg) pumpkin, preferably small sugar or pie pumpkin for best flavor
- 1 red onion
- 1/2 cup (about 50g) walnuts
- 3 tbsp (45 ml) olive oil, good quality extra virgin
- 3 tbsp (45 ml) pure maple syrup (Grade A or B)
- 3/4 cup (about 110g) Danish feta cheese, crumbled
- 1 tbsp fresh parsley, chopped
- 3/4 tsp (approx. 4.5g) kosher salt or cooking salt
- 1 to 1 1/2 tsp dried chili flakes
- 1 large red chili (optional, for garnish)
Instructions
- Step 1: Preheat Your Oven: Heat the oven to 200°C/400°F (180°C fan-forced). Ensure it is fully preheated before roasting to guarantee even cooking and caramelization.
- Step 2: Arrange Ingredients Thoughtfully: Place pumpkin pieces, red onion (cut into wedges), and walnuts on the lined baking tray. Spread them out evenly to avoid overcrowding, which can cause steaming instead of roasting.
- Step 3: Coat and Season Well: Drizzle the olive oil and maple syrup evenly over the pumpkin, onion, and walnuts. Toss thoroughly using your hands for even coating. Sprinkle with chili flakes and salt, tossing again to distribute the seasonings well. Spread the mixture out in a single layer on the tray.
- Step 4: Roast to Tender Perfection: Roast for 30 minutes total. At the 20-minute mark, toss the mixture to promote even browning and crispness. Roast until the pumpkin pieces are tender (fork slides in easily) and lightly browned for caramelized edges.
- Step 5: Present with Flavor: Remove from oven and gently toss the roasted pumpkin mixture again to coat with the cooking juices. Transfer to a serving platter in a single layer for an attractive presentation.
- Step 6: Garnish for Extra Appeal: Crumble the Danish feta evenly over the roasted pumpkin. Sprinkle with chopped parsley and optional slices of the large red chili for color and added flavor. Serve immediately.
Notes
- Storage Tips:
- Room Temperature: Store in an airtight container at room temperature for up to 2 days, avoiding direct heat or sunlight.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor.
- Freezing: Wrap tightly in plastic wrap or place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating or serving.
- Expert Tips:
- To achieve caramelization, ensure pumpkin pieces are spaced apart on the tray; overcrowding causes steaming rather than roasting.
- Test for tenderness at 25 minutes by piercing pumpkin with a fork; it should slide in easily without resistance.
- Use about 1 tablespoon of olive oil to coat pumpkin lightly; too much oil can trap moisture causing sogginess.
- Toss the pumpkin and walnuts at the 20-minute mark during roasting to encourage even cooking and browning.
- If the feta does not adhere well, sprinkle chopped parsley over the top immediately after serving for better coverage.
- Reheating Instructions:
- Gently reheat leftovers in a preheated oven at 180°C (350°F) until warmed through, approximately 10-15 minutes, to retain texture and flavor.
- Serving Suggestions:
- Serve alongside a quinoa salad or an arugula salad for a balanced meal.
- Complement with roasted asparagus or sautéed green beans to add variety in texture.
- Use as a filling for pumpkin and feta sandwiches or as a topping for grain bowls.
- Pair with black bean tacos or add on top of baked potatoes.
- Drizzle with balsamic glaze or yogurt-based sauce for added acidity, or sprinkle with seeds for crunch.
- Recipe Variations:
- Substitute walnuts with pecans toasted lightly for extra nuttiness.
- Adjust chili flakes to taste, reducing for mild heat or increasing for more spice.
- The recipe is vegetarian and gluten-free. It contains nuts and is not keto or low-carb friendly due to pumpkin and maple syrup’s carbohydrate content.
- Ingredient Notes:
- Choose small sugar or pie pumpkins for their creamy sweetness and rich flavor.
- Use pure maple syrup; Grade A offers a lighter sweetness, and Grade B provides deeper caramel notes.
- Select good quality extra virgin olive oil to enhance roasting and add richness.
- Toast walnuts lightly before adding if preferred, for extra flavor.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Pumpkin: Look for small, sugar or pie pumpkins for the best flavor. They’re sweeter and creamier than larger varieties, making your dish really shine.
- Maple Syrup: Use pure maple syrup instead of imitation to get that rich, natural sweetness. Grade A offers a light flavor, while Grade B is deeper and more robust.
- Olive Oil: A good quality extra virgin olive oil adds a smooth richness. It helps caramelize the pumpkin while keeping it tender and juicy.
- Cinnamon: Freshly ground is best; it brings out warm, cozy notes in the pumpkin. Check for vibrant color and a strong aroma for quality.
- Nuts: Pecans or walnuts add great crunch and flavor. Toast them lightly before adding for an extra layer of nuttiness in every bite!
- Pumpkin: Look for small, sugar or pie pumpkins for the best flavor. They’re sweeter and creamier than larger varieties, making your dish really shine.
- Maple Syrup: Use pure maple syrup instead of imitation to get that rich, natural sweetness. Grade A offers a light flavor, while Grade B is deeper and more robust.
- Olive Oil: A good quality extra virgin olive oil adds a smooth richness. It helps caramelize the pumpkin while keeping it tender and juicy.
- Cinnamon: Freshly ground is best; it brings out warm, cozy notes in the pumpkin. Check for vibrant color and a strong aroma for quality.
- Nuts: Pecans or walnuts add great crunch and flavor. Toast them lightly before adding for an extra layer of nuttiness in every bite!
Recipe Tips
- If pumpkin isn’t caramelizing, space pieces apart on the tray, allowing them room for even roasting for optimal flavor and texture.
- When looking for tenderness, test pumpkin doneness 25 minutes into cooking by piercing with a fork; it should slide in easily.
- If pumpkin is soggy, ensure it’s coated lightly with olive oil, 1 tablespoon should be adequate to prevent moisture from trapping during roasting.
- For uneven cooking, toss the pumpkin and walnuts 20 minutes into roasting to promote even browning and crispness throughout.
- If feta crumbles don’t stick well, sprinkle 1 tablespoon of fresh parsley over the top just after serving for better adherence to the pumpkin.
Serving Suggestions
Serve with quinoa salad or arugula salad. Add roasted asparagus or sautéed green beans for additional flavor and texture.
Use to make a pumpkin and feta sandwich or add to grain bowls. Pair with black bean tacos or as a topping for baked potatoes.
Top with balsamic glaze or a yogurt-based sauce. Drizzle with lemon juice or sprinkle with seeds for extra crunch.
Recipe variations
- You can use butternut squash instead of pumpkin for maple roasted pumpkin. The slightly denser texture works well with roasting and pairs nicely with olive oil and maple syrup.
- Add ground cumin or smoked paprika alongside the chili flakes, using about 1 teaspoon to provide a warm, smoky note that complements the sweetness and spice.
- Either Danish feta or goat cheese work well for topping. If using goat cheese, crumble about 3/4 cup to add a creamy tangy contrast to the roasted pumpkin.
- If doubling the recipe, use 4 lb (2 kg) of pumpkin and increase walnuts to 1 cup. Roast on two trays, keeping vegetables in a single layer for even cooking. This also pairs well with my Pumpkin Apple Loaf.
Save This Recipe!
How to Store?
To keep your maple roasted pumpkin fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep away from direct sunlight or heat.
Refrigeration: Place in an airtight container and refrigerate up to 5 days. Bring to room temperature before serving for best flavor.
Freezing: Wrap in plastic wrap or place in a freezer container. Freeze up to 3 months. Thaw overnight in the refrigerator.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Maple Roasted Pumpkin or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
