Say hello to my new favorite way to enjoy oven roasted pumpkin. Imagine…Hokkaido pumpkin, sweet red onion and almonds tossed together with pure Canadian maple syrup and olive oil, then sprinkled with chili flakes and seasoned with salt and pepper. All roasted till tender then sprinkled with feta cheese, parsley and a good drizzle of freshly squeezed lemon juice to up the vibrancy of these simple and wonderful flavours.

Oven Roasted Pumpkin with Chili, Almonds and Feta, Hokkaido

Oven Roasted Pumpkin: a great side dish or a main

G o o d. Good enough just to eat on its own. I am famous for eating side dishes as a main. And making my favourite Schwabe eating them as a main as well. But if you willing to share this makes a great side dish for 4 or more. The combination of sweet pumpkin, with a little heat from chili, saltiness from feta and tang from lemon really tantalize the taste buds! I think its heavenly. The feta and herbs add a refreshing and almost cooling element that works with the heat. There is a little tang and creaminess as well. The entire combo… so good. Good enough that I make this dish every week!

4.5 from 6 votes

Oven Roasted Pumpkin with Chili, Almonds and Feta

Oven roasted Hokkaido Pumpkin is brought to the next level by roasting it with maple syrup, chili flakes and almonds. Served with feta, parsley and a squeeze of lemon this side dish is good enough to serve as a main. Naturally vegetarian and gluten-free. Serves 4-6 as a side dish.
Course Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 272 kcal
Autor Elle


  • 1 kg hokkaido pumpkin (red kuri squash), cut into 2,5 cm cubes (do not peel)
  • 2 medium red onions, peeled and quartered
  • 1/4 cup slivered almonds (25 g)
  • 2 tablespoons olive oil
  • 2 tablespoons maple syrup (or honey)
  • 1 1/2 teaspoons dried chili flakes, or according to taste, see notes
  • 1/2 tsp coarse sea salt
  • freshly ground black pepper, to taste
  • 25 g feta cheese (or more), to taste
  • 2 tablespoons chopped flat-leaf parsley
  • lemon wedges, to serve


  1. Preheat oven to 400°F / 200°C and line baking sheet with parchment paper.
  2. Place the pumpkin, red onion and almonds onto the prepared baking tray. Drizzle with olive oil and maple syrup, then toss until evenly coated.
  3. Sprinkle the pumpkin with the dried chili flakes, salt and pepper.
  4. Roast for 25 minutes, or until the pumpkin is browned and cooked through. Toss once after 10-12 minutes.
  5. Remove from the oven, crumble over feta and garnish with parsley. Serve with lemon wedges (see notes) and enjoy.


  • I usually squeeze a 1/4 lemon over the dish and serve additional lemon wedges, so that more can be added, as desired.
  • This dish is a little bit spicy, depending on how hot your chili flakes are. Note that the spiciness of the chili flakes does mellow out a little when roasting with the pumpkin in the oven.

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