Ingredients
The following ingredients have 4 Servings
- 2 lb / 1 kg pumpkin or squash or sweet potato (whole, unpeeled)
- 2 red onions, peeled and each onion cut into 12 wedges
- 1/4 cup walnuts, roughly chopped (Note 1)
- 3 tbsp maple syrup, or honey or brown sugar (Note 2)
- 3 tbsp olive oil
- 1 tbsp dried chili flakes, adjust to taste - flavour becomes milder when roasted
- 1/2 tsp salt
- Black pepper
- 1/4 cup feta cheese
- Fresh red chili (finely diced)
- Parsley (finely chopped)
Instruction
- Preheat oven to 200C/390F.
- Peel and dice the pumpkin into 1"/2.5cm cubes (no need to peel if using squash or butternut pumpkin). Reserve the pumpkin seeds and give them a quick rinse under the tap.
- Place the pumpkin, pumpkin seeds, onion and walnuts onto a large baking tray. Drizzle with olive oil and maple syrup, then use an egg flip to toss the pumpkin so it is evenly coated.
- Sprinkle the pumpkin with the dried chilli flakes, salt and pepper.
- Roast for 25 minutes, or until the pumpkin is browned and cooked through. Toss once at around 15 minutes.
- Remove from the oven, crumble over feta and garnish with fresh chili and parsley, if using. Serve immediately.
