This Maple Roasted Pumpkin with Chili & Feta is a simple yet stunning side dish that brings together sweet, spicy, and savoury flavours in perfect harmony. Roasted pumpkin caramelises beautifully in maple syrup and olive oil, while a touch of chili adds warmth and depth. Topped with crumbled feta and toasted walnuts, this dish delivers a gorgeous balance of creamy, crunchy, and tangy — a true autumn favourite that’s just as delicious for weeknight dinners as it is for festive gatherings.
Why You’ll Love This Recipe
You’ll fall in love with this dish for its incredible mix of textures and flavours. The roasted pumpkin turns sweet and buttery, the chili adds a subtle heat, and the feta gives it a creamy, salty finish. It’s wholesome, comforting, and visually beautiful — the kind of dish that feels special but requires very little effort. Whether you’re serving it as a side, a salad base, or the star of a vegetarian meal, it’s guaranteed to impress and satisfy.
See more Gluten Free Recipes HERE
Favourite Tools & Pantry Staples I Us
Having the right tools makes cooking so much easier (and more fun!). For this recipe, I recommend:
Silicone cooking spoon or spatula
Nutrition & Wellness Benefits
This dish isn’t just delicious — it’s packed with nutrients that support energy, immunity, and overall wellness:
- Pumpkin – Rich in beta-carotene (vitamin A) to support eye and skin health.
- Walnuts – Provide heart-healthy omega-3 fatty acids and plant protein.
- Feta – A source of calcium and probiotics that support gut health.
- Chili flakes – Contain capsaicin, known to boost metabolism and circulation.
- Olive oil – Adds healthy monounsaturated fats that reduce inflammation.
- Maple syrup – A natural sweetener with trace minerals like zinc and manganese.
Together, these ingredients create a nourishing, anti-inflammatory dish that balances healthy fats, slow-release carbs, and satisfying flavour.
Ingredients
- 2 lbs. pumpkin, peeled & cut into 1-inch (2.5cm) cubes
- 1 red onion cut into 0.4-inch (1cm) wedges
- 50 g walnuts, roughly chopped
- 3 tbsp. maple syrup
- 1-1½ tsp. dried chili flakes to taste
- 100 g feta, crumbled
Instructions
- Preheat the oven to 400°F (200°C).
- Place pumpkin, onion, and walnuts on a large parchment-lined baking tray. Drizzle with 3 tbsp olive oil and maple syrup. Toss well by hand to coat.
- Sprinkle with chili flakes and ¾ tsp salt. Toss again, then spread everything out in a single layer—avoid overcrowding.
- Roast for 30 minutes, tossing once at the 20-minute mark, until the pumpkin is browned and tender.
- Remove from the oven and gently toss. Transfer to a platter or bowl.
- Top with crumbled feta, parsley, and minced chili before serving, if using.
Nutrition
Tips and variations
- Add greens: Toss through baby spinach or kale just before serving for extra colour and nutrients.
- Make it vegan: Swap feta for a dairy-free alternative or a sprinkle of toasted pumpkin seeds.
- Add grains: Serve over quinoa, farro, or couscous for a hearty vegetarian main.
- Switch up the nuts: Use pecans or almonds instead of walnuts for a twist.
- Make it ahead: Roast the pumpkin in advance and reheat before topping with feta and parsley.
- Spice variations: Add smoked paprika or cumin for extra warmth and depth of flavour.
See more Gluten Free Recipes HERE
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