Maple Roasted Pumpkin Recipe
This Maple Roasted Pumpkin recipe is a delightful autumn dish featuring tender pumpkin cubes roasted to caramelized perfection with red onion, walnuts, and a sweet and spicy maple glaze. Enhanced with the creamy tang of feta cheese and a fresh kick from chili and parsley, it’s a vibrant and comforting side that’s perfect for chilly evenings or festive gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: International / Autumn
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 2 lb / 1 kg pumpkin, peeled, cut into 1-inch cubes
- 1 red onion, peeled, halved, then cut into wedges
- 1/2 cup walnuts, roughly chopped
- 3 tbsp olive oil
- 3 tbsp maple syrup (or honey)
- 3/4 tsp cooking salt
- 1–1 1/2 tsp dried chili flakes
Toppings
- 3/4 cup Danish feta (or Greek feta)
- 1 large red chili, deseeded and finely minced
- 1 tbsp parsley, finely chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare Pumpkin: Cut the peeled pumpkin into uniform 1-inch cubes to promote even roasting and consistent texture throughout the dish.
- Combine Ingredients: Place the pumpkin cubes, red onion wedges, and roughly chopped walnuts onto the prepared baking sheet in a single layer.
- Add Flavors: Drizzle the olive oil and maple syrup evenly over the pumpkin, onions, and walnuts. Use your hands or a spatula to toss everything together gently, ensuring all pieces are coated.
- Season: Sprinkle the cooking salt and dried chili flakes over the mixture, then toss once more to evenly distribute the seasoning and spice throughout.
- Roast: Spread the pumpkin mixture out in a single layer without overcrowding to allow proper caramelization. Roast in the oven for 30 minutes, tossing gently at the 20-minute mark to ensure even cooking and browning.
- Finish and Serve: Once roasted and caramelized, transfer the pumpkin, onion, and walnut mixture to a serving platter. Crumble the Danish or Greek feta cheese over the warm vegetables.
- Garnish: Sprinkle the finely minced red chili and freshly chopped parsley on top for a vibrant color contrast and a fresh, spicy finish. Serve warm.
Notes
- You can substitute honey for maple syrup if preferred to keep the sweetness and glaze effect.
- Add more or fewer chili flakes depending on your spice tolerance.
- For a vegan version, omit the feta or use a plant-based cheese alternative.
- Ensure the pumpkin pieces are cut evenly to avoid uneven cooking.
- Serve this dish as a side or over a bed of greens or grains for a complete meal.
Nutrition
- Serving Size: 1/4 of recipe (approx. 300g)
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 15 mg
Keywords: maple roasted pumpkin, roasted pumpkin recipe, autumn side dish, pumpkin and walnuts, vegetarian side dish, maple syrup pumpkin
Find it online: https://kitchenbyrita.com/maple-roasted-pumpkin-recipe/
