Maple Roasted Pumpkin with Chili and Feta
40 min
1 / 4
Ingredients
- 2 lb / 1 kg Pumpkin pumpkin
- 1 Red onion onion
- 1/2 cup Walnuts cup
- 3 tbsp Olive oil tbsp
- 3 tbsp Maple syrup or honey tbsp
- 3/4 tsp Cooking salt / kosher salt tsp
- 1 - 1 1/2 tsp Dried chili flakes tsp
Instructions
4 steps
- 1
Preheat oven to 200°C/400°F (180°C fan-forced).
- 2
Toss – Place the pumpkin, onion and walnuts on a large, paper lined tray. Drizzle with olive oil and maple syrup, then toss to coat (hands really is best). Sprinkle with chilli and salt, toss again, then spread out on a tray. Don't crowd them else they will stew instead of roast!
- 3
Roast for 30 minutes, or until the pumpkin is lightly browned and cooked through, tossing once at the 20 minute mark.
- 4
Finishes – Remove from the oven. Gently toss again, then transfer to a serving platter in a single layer. Crumble over feta, sprinkle with parsley and chilli. Or do the sprinkling on the tray then pile into a bowl. Serve immediately!
Progress
0 / 4 steps
