I still remember my grandmother’s kitchen. Crisp October air swirling in, the scent of cinnamon and pumpkin spice filling every corner. She always had a pumpkin pie baking, of course. But she also made this incredible roasted pumpkin dish, sweet and savory, warm and comforting. It was her secret weapon against the approaching winter chill. This recipe, Maple Roasted Pumpkin with Chilli & Feta🎃, is my take on her classic, elevated with a little bit of spice and a whole lot of love. It’s a dish that truly captures the essence of autumn.
Why You’ll Love This Recipe
Forget the bland, watery pumpkin you might be imagining. This isn’t that. This is flavor. This Maple Roasted Pumpkin with Chilli & Feta🎃 is a revelation. Here’s why you’re going to adore it:
- Sweet & Spicy Harmony: The sweetness of the maple syrup perfectly balances the warmth of the chilli flakes and the salty tang of the feta. It’s a flavor explosion in every bite.
- Simple Ingredients, Big Impact: You likely already have most of these ingredients in your pantry. Minimal effort, maximum deliciousness.
- Versatile Side Dish: It’s fantastic as a side for roasted chicken, grilled sausages, or even a hearty vegetarian meal.
- Beautiful Presentation: The vibrant orange pumpkin, speckled with flecks of red chilli and creamy white feta, is a feast for the eyes as well as the palate.
- Easy to Adapt: Want more spice? Add more chilli! Prefer goat cheese over feta? Go for it! This recipe is a canvas for your culinary creativity.
The Ingredient List
Let’s get started! Here’s what you’ll need to create this autumnal masterpiece:
- 1 Medium Pumpkin (about 2-3 lbs): Choose a sugar pumpkin or pie pumpkin. Avoid carving pumpkins as they are often stringy.
- 2 Tablespoons Olive Oil: Extra virgin olive oil is always best for flavor.
- 3 Tablespoons Maple Syrup: Real maple syrup, please! The fake stuff won’t give you the same rich flavor.
- 1 Teaspoon Chilli Flakes (or more, to taste): Adjust the quantity depending on your spice preference.
- 1/2 Teaspoon Smoked Paprika: Adds a wonderful smoky depth.
- 1/4 Teaspoon Ground Cinnamon: Just a touch for warmth.
- Salt & Black Pepper: To taste.
- 4 Ounces Feta Cheese: Crumbled. Good quality feta makes a difference! Freshly crumbled is best.
- 2 Tablespoons Fresh Parsley: Chopped, for garnish. (Optional but adds freshness)
- 1 Tablespoon Pumpkin Seeds: (Optional, for Added Crunch)
Step-by-Step Cooking Instructions
Okay, let’s transform that pumpkin into something truly special!
1. Prepare the Pumpkin:
- Preheat your oven to 400°F (200°C).
- Carefully wash the pumpkin. Pat it dry with paper towels.
- Cut the pumpkin in half lengthwise, from stem to bottom.
- Scoop out the seeds and stringy bits. Don’t discard the seeds entirely! (See Tips below).
2. Season the Pumpkin:
- In a small bowl, whisk together the olive oil, maple syrup, chilli flakes, smoked paprika, cinnamon, salt, and pepper.
- Generously brush this mixture all over the cut surfaces of the pumpkin halves. Make sure to get into all the nooks and crannies.
3. Roast the Pumpkin:
- Place the pumpkin halves, cut-side up, on a baking sheet lined with parchment paper (for easy cleanup!).
- Roast for 45-60 minutes, or until the pumpkin is fork-tender. The cooking time will vary depending on the size of your pumpkin.
- To test for doneness, insert a fork into the flesh. It should slide in easily.
4. Add the Feta & Finish:
- Remove the baking sheet from the oven.
- Sprinkle the crumbled feta cheese evenly over the roasted pumpkin.
- Return the baking sheet to the oven for another 5-10 minutes, or until the feta is slightly warmed through.
5. Garnish & Serve:
- Remove from the oven and let cool for a few minutes.
- Garnish with fresh chopped parsley and pumpkin seeds (if using).
- Slice the pumpkin into wedges and serve immediately.
Tips, Variations, and Serving Suggestions
- Roasting the Pumpkin Seeds: Don’t throw those seeds away! Rinse them well, toss them with a little olive oil, salt, and pepper, and roast them alongside the pumpkin for the last 15-20 minutes. They make a delicious and healthy snack.
- Spice it Up: Want more heat? Add a pinch of cayenne pepper or a finely chopped jalapeño to the maple syrup mixture.
- Sweeten it a little more: A drizzle of honey mixed with a squeeze of lemon juice adds an extra layer of sweetness and brightness.
- Cheese Alternatives: Goat cheese, ricotta salata, or even a sprinkle of parmesan would be delicious substitutes for feta.
- Herby Twist: Add a sprig of fresh rosemary or thyme to the baking sheet while roasting for an earthy aroma and flavor.
- Serving Suggestions: This Maple Roasted Pumpkin with Chilli & Feta🎃 is amazing alongside:
- Roasted chicken or turkey
- Grilled sausages
- Lentil soup
- Quinoa salad
- As a vegetarian main course with a side of crusty bread.
(Optional) Nutritional Information (per serving – approx. ½ pumpkin)
- Calories: Approximately 250-300
- Protein: 8-10g
- Fat: 12-15g (mostly healthy fats from olive oil and feta)
- Carbohydrates: 25-30g
- Fiber: 5-7g
Please note: Nutritional information is an estimate and can vary depending on specific ingredients and portion sizes.
Give it a Try!
This Maple Roasted Pumpkin with Chilli & Feta🎃 truly embodies the flavors of fall. It’s simple to make, bursting with flavor, and guaranteed to impress your family and friends. Don’t be intimidated – this recipe is surprisingly easy! So, gather your ingredients, preheat your oven, and get ready to experience a taste of autumn joy. I hope this recipe brings a little bit of my grandmother’s kitchen – and a lot of deliciousness – into yours. Happy cooking!
