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.
1kghokkaido pumpkin (red kuri squash),cut into 2,5 cm cubes (do not peel)
2medium red onions,peeled and quartered
1/4cupslivered almonds(25 g)
2tablespoonsmaple syrup(or honey)
1 1/2teaspoonsdried chili flakes,or according to taste, see notes
1/2tspcoarse sea salt
freshly ground black pepper,to taste
25gfeta cheese(or more), to taste
2tablespoonschopped flat-leaf parsley
lemon wedges,to serve
Preheat oven to 400°F / 200°C and line baking sheet with parchment paper.
Place the pumpkin, red onion and almonds onto the prepared baking tray. Drizzle with olive oil and maple syrup, then toss until evenly coated.
Sprinkle the pumpkin with the dried chili flakes, salt and pepper.
Roast for 25 minutes, or until the pumpkin is browned and cooked through. Toss once after 10-12 minutes.
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.