Chili Maple Roasted Pumpkin  Back to Recipes

Craving that pumpkin spice fix? Same! Try this Chili Maple Roasted Pumpkin recipe to satisfy autumn flavor cravings. Serves 4.

  • 32 ounces whole pumpkin, peeled and diced (can substitute butternut squash if preferred)
  • 1 medium white onion, peeled and chopped
  • 1 medium red onion, peeled and chopped
  • 1/3 cup dried cranberries 
  • 1/3 cup chopped pecan halves
  • 3 tablespoons maple syrup 
  • extra-virgin olive oil
  • kosher salt and black pepper, to taste
  • 1 tablespoon chili flakes
  • 1/3 cup feta cheese, crumbled
  • ¼ cup fresh parsley, chopped



Preheat oven to 400 degrees. 
Prepare baking pan with aluminum foil. Grease foil or spray with nonstick cooking spray.
In a large mixing bowl, toss pumpkin chunks, onions, dried cranberries, pecans, chili flakes, salt and pepper in maple syrup and about ¼ cup olive oil. Spread onto prepared baking pan. 
Roast pumpkin for about 25 minutes, or until tender and carmelized. Halfway through, use tongs or a spatula to flip pumpkin and other ingredients to ensure carmelization on all sides. When cooked through, remove from oven.
Transfer roasted ingredients to serving dish and sprinkle with feta and parsley. Serve with Ecco Domani Pinot Grigio this autumn!

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