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.