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.

Maple Roasted Pumpkin | Sweet, Spicy & Bold

Name: Maple Roasted Pumpkin with Chili and Feta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
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

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

Scale

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

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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