Description
How to make maple roasted pumpkin with chili and feta that creates the perfect balance of sweet, spicy, and savory fall flavors in every bite.
Ingredients
Scale
Base Ingredients
- 2 lbs sugar pumpkin, peeled and cut into 2-inch cubes
- 3 tbsp olive oil
- 3 tbsp pure maple syrup
- 1 tsp kosher salt
Flavor Builders
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
Aromatics
- 3 cloves garlic, minced
- 1 medium red onion, cut into wedges
- 2 tbsp fresh thyme leaves
Toppings
- 4 oz feta cheese, crumbled
- 1/4 cup toasted pumpkin seeds
- 2 tbsp fresh parsley, chopped
Instructions
- Prep Oven: Preheat your oven to 425°F and line a large baking sheet with parchment paper. This high heat will give us those beautiful caramelized edges we’re after.
- Season Pumpkin: Toss pumpkin cubes with olive oil, maple syrup, salt, chili powder, paprika, cayenne, cumin, and black pepper until evenly coated. Every piece should glisten with the mixture.
- Add Aromatics: Add minced garlic, onion wedges, and thyme to the seasoned pumpkin. Toss gently to distribute evenly without breaking up the pumpkin pieces too much.
- Arrange Sheet: Spread everything in a single layer on your prepared baking sheet. Don’t overcrowd or the pumpkin will steam instead of getting those crispy, caramelized edges.
- Roast Pumpkin: Roast for 25-30 minutes, flipping once halfway through, until pumpkin is tender and edges are golden brown. A fork should pierce easily through the flesh.
- Add Toppings: Remove from oven and immediately sprinkle with crumbled feta while the pumpkin is still hot. The cheese will soften slightly from the residual heat, creating perfect creamy pockets.
- Finish Dish: Garnish with toasted pumpkin seeds and fresh parsley just before serving. The contrast of textures and colors makes this dish as beautiful as it is delicious.
Notes
- Cut pumpkin pieces uniformly for even cooking and browning.
- Store in refrigerator up to 4 days – flavors improve overnight.
- Butternut squash can substitute for pumpkin with same cooking time.
- Add feta while pumpkin is hot for best texture and melting.
- Toast pumpkin seeds separately at 300°F for extra crispiness.
- Start with less spice if heat-sensitive – you can always add more.
Allergy Information: Dairy
Nutrition
- Calories: 185 calories
- Fat: 9g
- Carbohydrates: 24g
- Protein: 5g