Maple-roasted pumpkin with chilli and feta




Prep Time


Cook Time

A lovely autumn side dish or lunch salad that can also be made with kumara.



For the maple-roasted pumpkin with chilli and feta

  • 1kg pumpkin — peeled and cut into 2.5cm cubes
  • 1 red onion — cut into thin wedges
  • ¼ cup roughly chopped walnuts
  • ¼ cup pumpkin seeds
  • ¼ cup olive oil
  • ¼ cup maple syrup
  • 1 tablespoon chilli flakes
  • ½ teaspoon garlic salt
  • Ground black pepper, to taste
  • 50g feta — crumbled
  • ¼ cup chopped fresh parsley, to garnish


For the maple-roasted pumpkin with chilli and feta

  • Preheat the oven to 190°C (170°C fan bake). Line a roasting dish with baking paper.
  • Place the pumpkin, onion, walnuts and pumpkin seeds in a large bowl.
  • Add the oil, maple syrup, chilli flakes, garlic salt and pepper and toss to coat.
  • Arrange in a single layer in the prepared dish.
  • Roast for 30–40 minutes or until the pumpkin is golden brown and cooked through.
  • Serve topped with feta and parsley.