The season for pumpkin has officially arrived. The leaves are turning colors, the weather is cooling down. I walked into my local Fred Meyer store the other day and the all the fall colors were all over the front of the store. I spotted the pumpkins and decided to pick up a few of the smaller pumpkins and roast them for dinner.
I’ve found my new favorite way with pumpkin. Extra caramelization from a drizzle of maple syrup to add some extra flavor to the pumpkin. Finished off with the sharp saltiness of feta, crunch of walnuts and freshness from baby spinach.You can add some bacon to this for a little extra smokey flavor. I’ll happily have this any night of the week as the main or add it as a side dish to some yummy slow roasted meat.
This recipe is so easy to make, you can add other things to this and it’s one pan roasting, so clean up is easy too. I hope you enjoy this and Happy Fall!
MAPLE ROASTED PUMPKIN
- 2 lbs pumpkin, peeled and cubed
- 2 red onions peeled and each onion cut into 12 wedges
- 1/4 cup walnuts, roughly chopped
- 3 tbsp maple syrup
- 3 tbsp olive oil
- 1/2 tsp salt, or more to taste
- 1/4 cup feta cheese
- 2 tbsp balsamic vinegar
- a couple handfuls of fresh baby spinach
- Preheat oven to 400F.
- Peel and dice the pumpkin into 1" cubes.
- Place the pumpkin, onions and walnuts onto a baking tray. Drizzle with olive oil and maple syrup, then use your hands to toss everything so it is evenly coated.
- Sprinkle with salt about 1/2 tsp, add more to taste when done.
- Roast for 25-35 minutes, or until the pumpkin is browned and cooked through. Toss once at around 15 minutes.
- Remove from the oven, toss with balsamic vinegar, crumble over feta and toss in the fresh baby spinach. Serve immediately.