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.