The first time I made this dish, it was just me, a chilly October afternoon, and a half-used can of maple syrup staring back at me. I was craving something warm but with a kick—something sweet and spicy that felt like fall in a bite. That’s exactly what this Maple Roasted Pumpkin with Chili and Feta became: a cozy, caramelized plate of comfort with just enough heat to keep things interesting.
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Why You’ll Love This Recipe
This recipe hits that perfect sweet-and-savory balance. The maple syrup helps the pumpkin caramelize beautifully, while the chili brings just the right amount of warmth. Crumbled feta adds a creamy tang that ties everything together.
It works great as a centerpiece for a vegetarian dinner or a bold side dish for your fall table. It’s quick to prep, super versatile, and wildly crowd-pleasing—even for people who think they don’t like pumpkin.
You can also make it ahead for meal prep or bring it to a Halloween potluck. It looks just as good piled into a bowl as it does carefully plated. Either way, it’s a stunner.
Ingredients Overview
The Roasting Essentials
Start with a good pumpkin. Go for butternut squash, kabocha, or Kent pumpkin—just not the watery carving kind. You’ll need about 2 pounds, peeled and cut into bite-size cubes.
Add red onion wedges for depth and natural sweetness. Walnuts give it crunch, but you can easily swap in almonds, pecans, pine nuts, or even pepitas if that’s what you’ve got.
The real magic comes from a generous drizzle of maple syrup, a splash of olive oil, and chili flakes. The syrup caramelizes the edges, while the chili brings warmth that lingers on your tongue.
If you’re out of maple syrup, you can use honey or mix brown sugar with olive oil. It’ll still taste amazing.
The Final Garnishes
Crumbled Danish feta melts slightly into the hot pumpkin, adding a salty, creamy contrast. Greek feta works fine too, or goat cheese if you’re feeling fancy.
Minced fresh red chili isn’t about heat here—it’s mostly for color and a little visual drama. You can skip it or use a milder chili if serving kids.
Finish with fresh parsley for color and brightness. It’s a small touch that brings everything together.
Step-by-Step: How to Make Maple Roasted Pumpkin with Chili and Feta
Roast It Right
Preheat your oven to 400°F (or 180°C if using fan-forced). Line a baking tray with parchment for easier cleanup.
Toss the pumpkin cubes, onion wedges, and chopped walnuts with olive oil, maple syrup, salt, and chili flakes right on the tray. Use your hands or a big spoon to get everything evenly coated.
Spread everything into a single layer. This matters—a crowded tray will steam, not roast.
Pop the tray in the oven. Roast for 30 minutes, giving everything a gentle toss at the 20-minute mark.
Keep an eye on the onions. If they start getting too dark, just tuck them under a few pumpkin pieces. They’ll continue to soften and sweeten without burning.
Once everything is golden and a little sticky, remove the tray. Gently toss the roasted veggies in the pan juices so they get coated in all that sticky goodness.
Garnish and Serve
You’ve got two choices here. For something elegant, spread the roasted pumpkin in a single layer on a platter. For a rustic vibe, just pile it into a bowl.
Crumble the feta over while the pumpkin is still warm so it softens slightly.
Sprinkle the minced fresh chili and chopped parsley on top. That’s it. You’re done.
If you’re serving this at a dinner party, you might even want to drizzle a little extra olive oil over the top just before bringing it to the table.
Serving Ideas and Tips
You can serve this dish warm or at room temperature. It pairs well with leafy greens or a simple quinoa salad.
Try spooning it over couscous or rice for an easy lunch bowl. It also makes a great side for grilled chicken, lamb, or baked fish.
Want to turn down the heat? Use just 1 teaspoon of chili flakes or skip the fresh chili entirely. This makes it more family-friendly without losing flavor.
Leftovers keep well in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F until warmed through, or microwave gently.
If you loved the combo of sweet and savory here, you might also enjoy Creamy Baked Pumpkin Risotto for cozy fall dinners or Roasted Sweet Potatoes as a simple and savory side.
Maple Roasted Pumpkin with Chili and Feta Recipe Card
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Maple Roasted Pumpkin with Chili and Feta
- Total Time: 40 mins
- Yield: 3 as a main, 6 as a side
- Diet: Vegetarian
Description
Sweet, spicy, and salty in one bite—this maple roasted pumpkin with chili and feta is a cozy, flavor-packed fall recipe perfect for gatherings or weekday meals.
Ingredients
2 lb / 1 kg pumpkin, peeled and cut into 1″ cubes (not Halloween pumpkins)
1 red onion, halved and cut into 1 cm wedges
1/2 cup walnuts, roughly chopped (or almonds, pecans, pine nuts, pepitas)
3 tbsp olive oil
3 tbsp maple syrup or honey (or brown sugar + olive oil)
3/4 tsp kosher salt
1 to 1.5 tsp dried chili flakes (adjust to taste)
3/4 cup Danish feta (or Greek feta, or goat cheese)
1 large red chili (cayenne), deseeded and finely minced
1 tbsp parsley, finely chopped
Instructions
1. Preheat oven to 200°C / 400°F (180°C fan-forced).
2. Line a baking tray with parchment paper.
3. Toss pumpkin, onion, and walnuts with olive oil, maple syrup, salt, and chili flakes on the tray.
4. Spread everything in a single layer to avoid overcrowding.
5. Roast for 30 minutes, tossing gently at the 20-minute mark.
6. If onions brown too much, cover them with pumpkin pieces.
7. Once done, toss everything gently to coat in tray juices.
8. Transfer to a serving dish—either a single layer or a rustic pile.
9. Top with crumbled feta, minced chili, and chopped parsley.
10. Serve warm or at room temperature.
Notes
Use butternut squash or sweet potato if preferred.
Add smaller nuts or seeds halfway through roasting to prevent burning.
1.5 tsp chili flakes gives a warm kick; use 1 tsp for mild.
Leftovers last up to 3 days in the fridge.
Great with quinoa, greens, or grilled meats.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Halloween Recipes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 214g
- Calories: 165
- Sugar: 6g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg
More Such Recipes
Looking for more autumn dishes with sweet-and-savory flavors? Try:
- Air Fryer Pumpkin for quick and healthy roasting
- Quinoa and Veggie Power Bowls with Maple Chipotle Squash
FAQ
Do pumpkin and feta go together?
Yes, they really do. The sweet earthiness of roasted pumpkin is balanced beautifully by the salty, tangy flavor of feta.
Does feta go with pumpkin soup?
Absolutely. Crumbled feta adds creaminess and salt, which pairs well with smooth pumpkin soup.
What to pair with roasted pumpkin?
Serve it with quinoa, farro, leafy greens, or grilled meats. It also works great alongside grain bowls or as a taco filling.
How do you roast a pumpkin with maple syrup?
Toss pumpkin cubes with maple syrup, olive oil, and seasoning. Roast at 400°F for about 30 minutes, tossing once to caramelize evenly.
Final Thoughts
This Maple Roasted Pumpkin with Chili and Feta is one of those dishes that looks fancy but comes together with very little effort. It’s sweet, spicy, salty, and fresh—all in one bite.
Try swapping the nuts or cheeses, or serving it with different mains. It’s easy to adapt and hard to mess up.
If you make it, I’d love to hear how it turned out. Leave a comment, rate the recipe, or tag me on Pinterest or Facebook with your version.