Craving something cozy, colorful, and a little spicy? Maple Roasted Pumpkin with Chili and Feta is a sweet and savory fall recipe that’s easy, wholesome, and irresistibly good. Tender pumpkin, crunchy walnuts, and creamy feta come together with a fiery chili kick. Perfect for Halloween gatherings or a simple weeknight side dish.
Table of Contents
Ingredients You’ll Need
This recipe combines simple pantry staples with fresh fall produce for a flavor-packed dish. Pumpkin is the star here, but onions add sweetness while walnuts bring crunch. A drizzle of maple syrup ties it all together with a warm caramelized glaze. Chili flakes and fresh red chili give the dish just enough heat without overpowering the natural sweetness of pumpkin.
For the finishing touches, creamy feta adds a salty bite, and fresh parsley gives brightness. The ingredients are versatile too. If you don’t have maple syrup, swap in honey or even a brown sugar–olive oil mix. Butternut squash or sweet potato work well if pumpkin isn’t on hand.
Together, these ingredients create a perfect balance of sweet, spicy, creamy, and crunchy textures that make every bite exciting.
For Roasting
Start with a firm pumpkin that’s good for eating, not carving. Cut it into even cubes so it cooks evenly. Red onion adds a mellow, roasted sweetness that balances the maple glaze. Walnuts bring earthy crunch, but you can also try pepitas or pine nuts for a lighter bite.
For the glaze, olive oil and maple syrup coat each piece, making them caramelize beautifully. If maple syrup isn’t available, honey is a natural substitute, or mix brown sugar with olive oil for a quick fix. Chili flakes add heat, and you can adjust from mild to medium-spicy depending on your taste. A sprinkle of salt locks in flavor and ensures the pumpkin roasts instead of steaming, which makes Maple Roasted Pumpkin with Chili and Feta caramelize perfectly.
For Finishing
Once roasted, the toppings make this dish shine. Crumbled Danish or Greek feta brings a creamy, salty finish. If you want to splurge, use goat cheese for a tangy, premium twist. Fresh red chili adds a burst of heat and color, while parsley brightens the whole dish with freshness.
The finishing ingredients are where you can get creative. Swap parsley for cilantro or mint if you want a different flavor profile. Try smoked chili for a bolder kick. These final touches balance the sweetness of pumpkin and maple with layers of flavor that keep the dish from being too heavy.
How to Make Maple Roasted Pumpkin with Chili and Feta
This dish is simple but packed with flavor. With just a few steps, you’ll have a colorful side that looks as good as it tastes.
Step 1 – Prep the Veggies
Peel and cut the pumpkin into bite-sized cubes, about one inch wide. Keep the pieces similar in size so they cook evenly. Peel and slice the red onion into wedges. Having everything uniform helps the tray roast properly and prevents any bits from burning before the pumpkin is tender.
Step 2 – Toss and Season
Place pumpkin, onion, and walnuts on a lined baking tray. Drizzle with olive oil and maple syrup, then toss everything by hand so each piece is coated. Sprinkle salt and chili flakes over the top. Toss again to spread the seasoning evenly. This coating ensures the pumpkin caramelizes while the spices cling to every bite.
Step 3 – Roast to Perfection
Roast at 400°F (200°C) or 180°C fan-forced for about 30 minutes. Spread veggies out in a single layer so they roast instead of steaming. Halfway through, give them a quick toss to flip the edges and keep browning even. By the end, the pumpkin should be tender, with caramelized edges and a golden finish. The onions turn sweet and soft, while the walnuts toast lightly for added crunch, giving Maple Roasted Pumpkin with Chili and Feta its irresistible mix of textures.
Step 4 – Add the Finishing Touches
Once the tray is out of the oven, gently toss the pumpkin in the juices left behind. Transfer to a serving platter. Crumble feta over the top, scatter parsley, and add the minced fresh chili. Serve hot while the pumpkin is soft, the feta slightly melting, and the flavors bright and bold.
Serving Suggestions
Maple Roasted Pumpkin with Chili and Feta is versatile and pairs beautifully with different meals. Serve it as a hearty side for roast chicken or grilled meats. It also works as a vegetarian main course alongside a simple green salad. For something fun, pile it on warm toast or layer it over crispy crostini for a holiday appetizer.
For presentation, you can go neat and layered, spreading pumpkin, onions, and walnuts evenly before sprinkling feta and chili on top. This makes a beautiful, elegant platter. Or keep it rustic by tumbling everything together, letting flavors blend naturally. Either way, the mix of golden pumpkin, white feta, and bright chili makes for a show-stopping dish.
Recipe Notes & Tips
Use a cooking pumpkin, not a Halloween carving variety, since those lack sweetness and texture. If pumpkin isn’t handy, try butternut squash or sweet potato for the same effect. For the nuts, walnuts work beautifully, but if you’re worried about them burning, swap for pine nuts or pepitas and add them halfway through roasting.
Chili flakes let you control the heat. A teaspoon gives just a mild warmth, while one and a half teaspoons bring a noticeable kick without being overwhelming. If you love extra spice, add more fresh chili at the end.
This recipe keeps well. Store leftovers in an airtight container in the fridge for up to three days. The pumpkin stays soft, and the flavors deepen overnight. Reheat gently in the oven for best texture.
The magic of this dish lies in the contrasts. Sweet caramelized pumpkin meets salty feta, while crunchy nuts and fresh herbs keep every bite exciting. It’s a dish that feels comforting yet vibrant, making it a perfect seasonal recipe for fall.
Conclusion
The Maple Roasted Pumpkin with Chili and Feta recipe is sweet, spicy, and savory all at once, making it a must-try for fall. It’s easy enough for a weeknight yet special enough for Halloween parties or family dinners. This colorful recipe is a wonderful way to celebrate fall flavors and impress guests with minimal effort. Try it as a new seasonal favorite, and let its cozy mix of textures and flavors bring warmth to your table. For more seasonal inspiration, check out More Halloween Recipes and Creamy Baked Pumpkin Risotto. You’ll also find fresh ideas on Pinterest.
Maple Roasted Pumpkin with Chili and Feta
Equipment
- Large baking tray Lined with parchment paper
- Sharp knife For peeling and chopping pumpkin
- Mixing bowl For tossing vegetables
Ingredients
- 2 lb / 1 kg pumpkin, peeled and cut into 2.5 cm (1″) cubes
- 1 red onion, peeled, halved, and sliced into 1 cm wedges
- ½ cup walnuts, roughly chopped
- 3 tbsp olive oil
- 3 tbsp maple syrup or honey
- ¾ tsp kosher salt
- 1–1 ½ tsp dried chili flakes
- ¾ cup Danish or Greek feta (or goat cheese)
- 1 large red chili, deseeded and finely minced
- 1 tbsp parsley, finely chopped
Instructions
- Preheat oven to 200°C/400°F (180°C fan-forced).
- Place pumpkin, onion, and walnuts on a lined tray. Drizzle with olive oil and maple syrup. Toss by hand to coat evenly.
- Sprinkle with salt and chili flakes, toss again, and spread in a single layer.
- Roast for 30 minutes, tossing once at the 20-minute mark, until pumpkin is tender and edges are browned.
- Remove from oven. Toss in tray juices and transfer to a serving dish.
- Top with crumbled feta, parsley, and minced fresh chili. Serve immediately.
