Introducing my Chili-Infused Maple Roasted Pumpkin with Crumbled Feta—a delightful medley of flavours and textures that promises to elevate your next wintery meal. This recipe combines tender, caramelised pumpkin cubes with the crunch of walnuts, perfectly roasted red onion, and the sweet, earthy notes of maple syrup. A generous sprinkle of chili flakes and sumac gives it a delicious kick, while a final touch of creamy Danish or Greek feta and fresh baby spinach provides a refreshing balance.
This vibrant creation combines the warmth of a grounding wintery vegetable with the freshness of spinach - a family friendly dish with everybody's health in mind.
Recipe notes: reduce the chili flakes if there are spice-sensitive folk at the table. Feel free to sub with goats cheese, knowing that it will likely melt through the dish (also delicious, of course).
800-1 kg pumpkin, peeled and cut into small cubes
1 red onion, peeled, chopped into 1cm pieces
1/2 cup walnuts, roughly chopped
3 tbsp olive oil
3 tbsp maple syrup (or runny honey)
1 1/2 tsp dried chili flakes
2 tsp sumac
A fat pinch of sea salt
Following roasting:
180 grams Danish or Greek feta
1 good handful of baby spinach
Preheat oven to 200°C (180°C fan-forced).
Arrange the pumpkin, onion, and walnuts on a large baking tray. Drizzle with olive oil and honey and toss until well combined. Then, sprinkle with chilli, salt and sumac, tossing again to ensure even distribution.
Spread the mixture out on the tray, making sure not to overcrowd it (otherwise you'll steam and not roast your pumpkin).
Roast for 20 minutes, remove from the oven and give it a good toss to ensure even cooking. Place back in the oven for a further 15 minutes or until the pumpkin is lightly browned and cooked through.
Remove from the oven when cooked. Crumble the feta and sprinkle the spinach leaves whilst still in the pan. Give it all a good toss and then transfer to a serving bowl. Enjoy!
