Maple Roasted Pumpkin

This Maple Roasted Pumpkin recipe combines golden caramelized pumpkin cubes with a glossy maple glaze, toasted walnuts, and a hint of chili heat. Finished with creamy feta and fresh herbs, it’s a perfect balance of sweet, savory, and spicy — ideal for cozy dinners, festive gatherings, or as a vibrant salad topper. Effortless to prepare and bursting with fall flavor, it’s comfort food with a gourmet touch.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Side Dish

Cuisine: Australian", Vegetarian

Calories: 210

Ingredients Method Notes

Ingredients

For the Roasted Pumpkin

1 kg pumpkin peeled and cut into 2.5 cm (1-inch) cubes
1 red onion peeled, halved, and sliced into 1 cm (0.4-inch) wedges
1/2 cup walnuts roughly chopped, for crunch
3 tbsp olive oil for roasting
3 tbsp pure maple syrup or substitute with honey or brown sugar
3/4 tsp kosher salt or to taste
1–1 1/2 tsp dried chili flakes adjust for spice preference

For Garnish (Optional but Recommended)

3/4 cup crumbled Danish feta or Greek feta, or creamy goat cheese
1 red chili (cayenne) deseeded and finely chopped
1 tbsp fresh parsley finely chopped, for garnish

Method

1. Preheat the Oven: Preheat to 200°C / 400°F (180°C fan). A hot oven ensures caramelized edges and tender interiors.
2. Prep the Vegetables: On a large parchment-lined tray, spread pumpkin cubes, onion wedges, and chopped walnuts. Drizzle with olive oil and maple syrup, then toss to coat evenly.
3. Season Generously: Sprinkle with salt and chili flakes. Toss again and spread everything in a single layer to prevent steaming.
4. Roast to Perfection: Roast for 30 minutes, tossing halfway through, until golden, tender, and caramelized at the edges.
5. Finish and Serve: Remove from the oven and transfer to a serving platter. Top with crumbled feta, chopped parsley, and fresh chili. Serve warm for best flavor.

Notes

Serving Ideas: Pairs beautifully with roast chicken, grilled fish, or quinoa salad. Try adding balsamic glaze for extra sweetness.

Storage: Keep leftovers in an airtight container for up to 4 days in the refrigerator.

Reheating: Reheat in a 180°C / 350°F oven for 10–12 minutes to restore crispness.

Helpful Tips: Choose firm, sweet pumpkin varieties like butternut or Kent. Adjust chili to taste. Make it vegan by skipping the feta or using a dairy-free version.