Go Back

Maple Roasted Pumpkin With Chili And Feta

Maple roasted pumpkin with chili and feta features caramelized oven-roasted pumpkin wedges finished with crumbled feta and bright pomegranate seeds. The maple-chili glaze adds a glossy, sweet heat while cinnamon and smoked paprika round out the flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin or butternut squash
  • 1 small pumpkin or butternut squash, cut into wedges
Maple-chili glaze
  • 3 tbsp maple syrup
  • 2 tbsp olive oil
  • 1 tsp chili flakes
  • 0.5 tsp smoked paprika
  • 0.5 tsp cinnamon
  • 1 salt and pepper to taste
Toppings
  • 4 oz feta cheese, crumbled
  • 2 tbsp pomegranate seeds
  • 0.25 fresh mint and pine nuts for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and line
  1. Preheat your oven to 425F and line a sheet pan with parchment or lightly grease it for easy release.
Season and coat
  1. Toss the pumpkin wedges with maple syrup, olive oil, chili flakes, smoked paprika, cinnamon, salt, and pepper until evenly coated with a glossy layer.
Roast
  1. Roast for 30-35 minutes at 425F, flipping the wedges halfway, until caramelized and tender.
Finish and serve
  1. Arrange the roasted pumpkin on a platter and scatter crumbled feta, pomegranate seeds, fresh mint, and pine nuts over the top.
Optional drizzle
  1. Drizzle with extra maple syrup and chili oil if desired right before serving.

Notes

Pro tip: Spread the wedges in a single layer so they roast and caramelize instead of steaming. Refrigerate leftovers in an airtight container for up to 3 days; rewarm in a 400F oven until hot. Freezing is not recommended for the best feta and pomegranate texture. For a dairy-free swap, use a crumbled dairy-free feta-style alternative and add a squeeze of lemon to brighten the finish.