Description
Delicious maple chili roasted pumpkin with feta, combining sweet and spicy flavors for a perfect side dish.
Ingredients
Scale
- 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