Looking for a comforting yet vibrant side dish that brings both flavor and nutrition to the table? This Maple Roasted Pumpkin with Chili is exactly that—a perfect harmony of sweet, spicy, and savory. Roasted pumpkin becomes irresistibly tender and caramelized, while maple syrup adds a natural sweetness that’s balanced by a kick of chili flakes. The addition of red onion, toasted walnuts, and creamy feta rounds out the dish with richness and texture.
But this isn’t just about flavor—it’s a nutritional powerhouse, too. Pumpkin is packed with beta-carotene, a potent antioxidant that supports eye health and boosts immunity. Walnuts bring heart-healthy omega-3s, while red onions offer anti-inflammatory properties. A touch of maple syrup provides a natural source of energy without the refined sugar crash, and chili flakes may even help rev up your metabolism.
Whether you’re serving it as a vegetarian main or a colorful side, this dish is perfect for holiday tables or meal prep with a twist. Let’s get roasting!
Recipe
Serves 4
2 lbs. (1 kg) pumpkin, peeled & cut into 1-inch (2.5cm) cubes
1 red onion, cut into 0.4-inch (1cm) wedges
1.8 oz. (50g) walnuts, roughly chopped
3 tbsp. maple syrup
1-1½ tsp. dried chili flakes, to taste
3.5 oz. (100g) plant-based feta, crumbled
How to Prepare
Preheat the oven to 400°F (200°C).
Place pumpkin, onion, and walnuts on a large parchment-lined baking tray. Drizzle with 3 tbsp olive oil and maple syrup. Toss well by hand to coat.
Sprinkle with chili flakes and ¾ tsp salt. Toss again, then spread everything out in a single layer—avoid overcrowding.
Roast for 30 minutes, tossing once at the 20-minute mark, until the pumpkin is browned and tender.
Remove from the oven and gently toss. Transfer to a platter or bowl.
Top with crumbled feta, parsley, and minced chili before serving, if using.
