Maple Roasted Pumpkin with Chili and Feta
Ingredients:
1 small to medium pumpkin (or 4 cups of pumpkin cubes)
2 tbsp olive oil
2 tbsp maple syrup
1 tsp ground cinnamon
1/2 tsp chili powder (adjust to taste)
1/4 tsp cayenne pepper (optional, for extra heat)
Salt and pepper to taste
1/2 cup crumbled feta cheese
Fresh cilantro or parsley, for garnish (optional)
1 tbsp pumpkin seeds (optional, for crunch)
1 red chili, sliced thinly (for garnish, optional)
Instructions:
Prep the Pumpkin:
Preheat your oven to 400°F (200°C).
Cut the pumpkin in half, scoop out the seeds (you can save them to roast separately if you like), and then cut the pumpkin into cubes or wedges (about 1-inch thick).
Roast the Pumpkin:
In a large bowl, toss the pumpkin pieces with olive oil, maple syrup, ground cinnamon, chili powder, cayenne pepper (if using), salt, and pepper. Ensure the pumpkin pieces are evenly coated.
Spread the pumpkin pieces out in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for about 25-30 minutes, flipping halfway through, until the pumpkin is tender and lightly caramelized.
Assemble the Dish:
Once the pumpkin is roasted, transfer it to a serving platter.
Top with crumbled feta cheese, sliced red chili, and a sprinkle of pumpkin seeds if desired for added texture.
Garnish & Serve:
Garnish with fresh cilantro or parsley for a fresh touch.
Serve warm as a side dish or light main course.
