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