Maple Roasted Pumpkin with Chili and Feta

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Chili flakes, dried
  • 1 Parsley
  • 2 lb Pumpkin or squash or sweet potato
  • 1 Red chili, Fresh
  • 2 Red onions

• Condiments

  • 3 tbsp Maple syrup

• Baking & Spices

  • 1 Black pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Walnuts

• Dairy

  • 1/4 cup Feta cheese

Found on recipetineats.com

Description

Ingredients

• 2 lb / 1 kg pumpkin or squash or sweet potato
• 2 red onions, peeled and each onion cut into 12 wedges
• ¼ 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)
• ½ tsp salt
• Black pepper
• ¼ cup feta cheese
• Fresh red chili, finely diced
• Parsley, finely chopped

Directions

• Preheat oven to 200C/390F.
• 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.
• Place the pumpkin, pumpkin seeds, onion and walnuts onto a baking tray. Drizzle with olive oil and maple syrup, then use an egg flip to toss the pumpkin so it is evenly coated.
• Sprinkle the pumpkin with the dried chilli flakes, salt and pepper.
• Roast for 25 minutes, or until the pumpkin is browned and cooked through. Toss once at around 15 minutes.
• Remove from the oven, crumble over feta and garnish with fresh chili and parsley, if using. Serve immediately.