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