2 lb / 1 kg pumpkin or squash or sweet potato (whole, unpeeled)
2 red onions, peeled and each onion cut into 12 wedges
1/4 cup walnuts, roughly chopped (Note 1)
3 tbsp maple syrup, or honey or brown sugar (Note 2)
3 tbsp olive oil
1 tbsp dried chili flakes, adjust to taste - flavour becomes milder when roasted
1/2 tsp salt
1/4 cup feta cheese
Fresh red chili finely diced
Parsley finely chopped
Preheat oven to 200C/390F.
Peel and dice the pumpkin into 1"/2.5cm cubes (no need to peel if using squash or butternut pumpkin). Reserve the pumpkin seeds and give them a quick rinse under the tap.
Place the pumpkin, pumpkin seeds, onion and walnuts onto a large baking tray. Drizzle with olive oil and maple syrup, then use an egg flip to toss the pumpkin so it is evenly coated.
Sprinkle the pumpkin with the dried chilli flakes, salt and pepper.
Roast for 25 minutes, or until the pumpkin is browned and cooked through. Toss once at around 15 minutes.
Remove from the oven, crumble over feta and garnish with fresh chili and parsley, if using. Serve immediately.
1 whole pumpkin
1-2 teaspoons cinnamon sugar
brown sugar to taste
Preheat the oven to 200°C/400°F.
Prepare the pumpkin by cutting in half, scooping out the seeds, and cutting into even sized pieces, skin on.
Place on a baking sheet and sprinkle the sugar lightly on top. Place a small pat of butter on top of each piece of pumpkin. This will add a nice caramelization to the pumpkin.
Bake for about 30-40 minutes, depending on the size of your pumpkin pieces. Cover with foil if tops start to burn.
Remove from the oven and serve with a cube of butter and brown sugar. Top with vanilla ice cream.