Maple-roasted pumpkin with chilli and feta

How to make roasted pumpkin so much more fabulous with very little effort? A dash of maple syrup for extra caramelisation. Kick of fresh chilli. Plus a sprinkle of feta and shower of walnuts! Serve as a side, a meal, pile on toast or crostini. It’s delicious any which way

A lovely autumn side dish or lunch salad that can also be made with kumara.

Ingredients

• 1kg pumpkin — peeled and cut into 2.5cm cubes
• 1 red onion — cut into thin wedges
• ¼ cup roughly chopped walnuts
• ¼ cup pumpkin seeds
• ¼ cup olive oil
• ¼ cup maple syrup
• 1 tablespoon chilli flakes
• ½ teaspoon garlic salt
• Ground black pepper, to taste
• 50g feta — crumbled
• ¼ cup chopped fresh parsley, to garnish

Method

1. 
   Preheat the oven to 190°C (170°C fan bake). 
2. Line a roasting dish with baking paper.
3. Place the pumpkin, onion, walnuts and pumpkin seeds in a large bowl.
4. Add the oil, maple syrup, chilli flakes, garlic salt and pepper and toss to coat.
5. Arrange in a single layer in the prepared dish.
6. Roast for 30–40 minutes or until the pumpkin is golden brown and cooked through.
7. Serve topped with feta and parsley.