Description
A deliciously sweet and savory Maple Roasted Pumpkin recipe featuring caramelized pumpkin wedges, red onion, and walnuts, topped with creamy Danish feta and fresh parsley. Perfect as a warm side dish or a light vegetarian main.
Ingredients
Scale
Vegetables & Nuts
- 2 lb (1 kg) pumpkin, preferably small sugar or pie pumpkin for best flavor
- 1 red onion, cut into wedges
- 1/2 cup (about 50g) walnuts
Dressings & Seasonings
- 3 tbsp (45 ml) olive oil, good quality extra virgin
- 3 tbsp (45 ml) pure maple syrup (Grade A or B)
- 3/4 tsp (approx. 4.5g) kosher salt or cooking salt
- 1 to 1 1/2 tsp dried chili flakes
Garnish
- 3/4 cup (about 110g) Danish feta cheese, crumbled
- 1 tbsp fresh parsley, chopped
- 1 large red chili (optional, for garnish)
Instructions
- Preheat Your Oven: Heat the oven to 200°C/400°F (180°C fan-forced). Ensure the oven is fully preheated before roasting to guarantee even cooking and caramelization of the pumpkin and other ingredients.
- Arrange Ingredients Thoughtfully: Place the pumpkin pieces, red onion wedges, and walnuts on a lined baking tray, spreading them out evenly. Avoid overcrowding the tray to ensure proper roasting rather than steaming.
- Coat and Season Well: Drizzle the olive oil and pure maple syrup evenly over the pumpkin, onion, and walnuts. Toss thoroughly with your hands to coat all pieces well. Sprinkle the chili flakes and kosher salt over the mixture and toss again to distribute the seasonings evenly. Spread the mixture back into a single layer on the tray.
- Roast to Tender Perfection: Roast the ingredients for a total of 30 minutes. At the 20-minute mark, remove the tray and toss the mixture to ensure even browning and crispness. Continue roasting until the pumpkin is tender (a fork slides in easily) and the edges are lightly caramelized and browned.
- Present with Flavor: Once roasted, remove the tray from the oven and gently toss the pumpkin mixture again to coat with the flavorful cooking juices. Transfer everything to a serving platter, spreading it in a single layer for an attractive presentation.
- Garnish for Extra Appeal: Evenly crumble the Danish feta cheese over the roasted pumpkin. Sprinkle with chopped fresh parsley and, if desired, garnish with thin slices of the large red chili for added color and a flavor kick. Serve immediately for best taste.
Notes
- Use a sugar or pie pumpkin variety for the best natural sweetness and texture.
- Adjust the chili flakes amount based on your heat preference, or omit if sensitive to spice.
- For added crunch, toast the walnuts lightly before roasting if desired.
- This dish is great served warm but can also be served at room temperature.
- Maple syrup grade A or B can be used depending on your sweetness preference.
