Preheat oven to 200C or 390F.
Peel and dice the pumpkin into 1 inch or 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 large 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.
Originally Submitted
11/4/2017
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