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Maple Roasted Pumpkin With Chili And Feta

Maple roasted pumpkin with chili and feta is a Mediterranean-American side dish with caramelized, tender wedges and a sweet-spicy glaze. Roast at high heat until browned, then finish with creamy feta, pomegranate crunch, 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin or butternut squash
  • 1 pumpkin or butternut squash cut into wedges
Maple chili glaze
  • 3 tbsp maple syrup
  • 2 tbsp olive oil
  • 1 tsp chili flakes
  • 0.5 tsp smoked paprika
  • 0.5 tsp cinnamon
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Topping
  • 4 oz feta cheese crumbled
  • 2 tbsp pomegranate seeds
  • 1 fresh mint for serving
  • 1 pine nuts for serving

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 425F and line a sheet pan with parchment or a silicone mat for easy cleanup.
  2. Toss pumpkin wedges with maple syrup, olive oil, chili flakes, smoked paprika, cinnamon, salt, and pepper until evenly coated.
Roast
  1. Roast for 30-35 minutes total, flipping halfway, until caramelized and tender with browned edges.
Finish and serve
  1. Arrange roasted pumpkin on a platter and scatter crumbled feta, pomegranate seeds, fresh mint, and pine nuts over the top.
  2. Drizzle with extra maple syrup and chili oil if desired, then serve warm.

Notes

For best caramelization, spread the wedges in a single layer with cut sides down and avoid overcrowding the sheet pan. Store leftovers in the fridge up to 3 days; rewarm in a 400F oven until hot. Freeze only if needed—texture can soften after thawing. Dietary swap: use dairy-free feta in equal weight to keep it vegetarian without dairy.