Roasted Pumpkin with Maple, Chili and Feta #vegetables #veggies

Roasted Pumpkin with Maple, Chili and Feta #vegetables #veggies

This Roasted Pumpkin with maple syrup, bean stew and feta is my new most loved route with pumpkin. Additional caramelisation from a scramble of maple syrup joined with the kick of bean stew. Furthermore, polished off with the sharp saltiness of feta and smash of pecans. I'll cheerfully have this any night of the week as the fundamental!

I'm set for post a meat free dish each and every week. (Sweets don't tally!) indeed, I believe I will make a whole area on my blog, committed to Meat-Free Recipes for Carnivores. On the off chance that I do that, at that point there will be greater responsibility. I'll be increasingly inspired to consistently thought of without meat plans that are delish to such an extent that even carnivores such as myself won't miss meat.

I feel that is a decent little task! I'll work my way through the A – Z of veggies and make a formula that "stars" every vegetable. So pumpkin is well and genuinely ticked off with this formula! This Roasted Pumpkin with Maple, Chili and Feta is extremely substantial and genuinely addictive. Something enchanted happens to pumpkin when you cook it. It strengthens the sweetness and caramelizes delightfully. Be that as it may, I've ventured it up an indent by including a scramble of maple syrup which makes the caramelisation and sweetness much progressively extreme.

Also Try Our Recipe : Tomato Tart Recipe

Roasted Pumpkin with Maple, Chili and Feta #vegetables #veggies


  • 2 lb / 1 kg pumpkin or squash or sweet potato (whole, unpeeled)
  • 2 red onions, peeled and each onion cut into 12 wedges
  • 1/4 cup walnuts, roughly chopped (Note 1)
  • 3 tbsp maple syrup, or honey or brown sugar (Note 2)
  • 3 tbsp olive oil
  • 1 tbsp dried chili flakes, adjust to taste - flavour becomes milder when roasted
  • 1/2 tsp salt
  • Black pepper


  • 1/4 cup feta cheese
  • Fresh red chili finely diced
  • Parsley finely chopped


  1. Preheat oven to 200C/390F.
  2. Peel and dice the pumpkin into 1"/2.5cm cubes (no need to peel if using squash or butternut pumpkin). Reserve the pumpkin seeds and give them a quick rinse under the tap.
  3. Place the pumpkin, pumpkin seeds, onion and walnuts onto a large baking tray. Drizzle with olive oil and maple syrup, then use an egg flip to toss the pumpkin so it is evenly coated.
  4. Sprinkle the pumpkin with the dried chilli flakes, salt and pepper.
  5. Roast for 25 minutes, or until the pumpkin is browned and cooked through. Toss once at around 15 minutes.
  6. Remove from the oven, crumble over feta and garnish with fresh chili and parsley, if using. Serve immediately.

For more detail :

Read More Our Recipe : ITALIAN PINWHEELS

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