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Maple Roasted Pumpkin With Chili And Feta

Maple roasted pumpkin with chili and feta delivers caramelized, tender wedges with a sweet-heat glaze. Roast at high heat until browned, then finish with salty feta, bright pomegranate, and mint.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean-American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin wedges
  • 1 small pumpkin or butternut squash Cut into wedges, about 1-inch thick so they roast evenly.
  • 3 tbsp maple syrup Used for the roasting glaze; add a little extra to drizzle at the end if you like.
  • 2 tbsp olive oil Helps the chili spices cling and promotes browning.
  • 1 tsp chili flakes For sweet-heat flavor in the glaze.
  • 0.5 tsp smoked paprika Adds smoky warmth.
  • 0.5 tsp cinnamon Adds gentle sweetness and aroma.
  • 0.25 tsp salt Use to taste; start with less and adjust after roasting.
  • 0.25 tsp pepper Use to taste; freshly ground is best.
Finish and serve
  • 4 oz feta cheese Crumbled for salty pockets and creamy texture.
  • 2 tbsp pomegranate seeds Adds bright, juicy bursts.
  • 1 fresh mint Chopped or torn right before serving.
  • 1 pine nuts For toasted, nutty crunch (toast if desired).

Equipment

  • 1 sheet pan

Method
 

Preheat and line
  1. Preheat the oven to 425F and line a sheet pan with parchment or lightly grease it for easy cleanup.
Make the maple chili coating
  1. Toss pumpkin wedges with maple syrup, olive oil, chili flakes, smoked paprika, cinnamon, salt, and pepper until evenly coated with a glossy glaze and no dry spots.
Roast until tender
  1. Roast for 30-35 minutes, flipping halfway, until caramelized golden and tender when pierced with a fork.
Finish with feta and toppings
  1. Arrange the roasted pumpkin on a platter and scatter crumbled feta, pomegranate seeds, fresh mint, and pine nuts over the top for a layered sweet-salty finish.
Final drizzle
  1. Drizzle with extra maple syrup and chili oil if desired right before serving so the surface stays glossy and fragrant.

Notes

Pro tip: cut the pumpkin into similar-sized wedges so they caramelize evenly and don’t turn mushy in the center. Refrigerate leftovers in a covered container for up to 3 days; rewarm on a sheet pan at 400F for 8-12 minutes. Freezer: no, the toppings don’t hold up well after thawing. Dietary swap: use a vegan feta alternative (or crumbled cashew feta) for a dairy-free version while keeping the same roasting and topping method.