roast pumpkin on large tray

Maple Roast Pumpkin

5 from 4 votes
COURSE: Side Dish
CUISINE: Western
KEYWORD: pumpkin salad, roast pumpkin
PREP TIME: 10 minutes
COOK TIME: 40 minutes
SERVINGS: 6 people
CALORIES: 246kcal
AUTHOR: The Home Cook's Kitchen
A gorgeous roast pumpkin recipe with maple and feta cheese. Perfect for fall entertaining and the holiday period.


  • 1 kg kent pumpkin (2lbs), cut into wedges
  • 5 tbsp maple syrup
  • 3 tbsp olive oil
  • 1 tbsp chopped rosemary
  • 100 g feta cheese (3.5oz)
  • 2 tbsp pepitas


  • Preheat oven to 200C/400F and line a large baking tray with parchmant paper
  • Cut pumpkin into wedges, or rounds if using butternut squash or acorn squash. Remove seeds. Skin can be kept on.
  • Lay out pumpkin on your prepared baking tray
  • Combine olive oil, maple syrup, rosemary and salt and pepper in a small bowl.
  • Pour the olive oil mix over the pumpkin and use a silicone pastry brush or your hands to coat the pumpkin on both sides.
  • Roast pumpkin for 30-40 minutes, flipping the pumpkin halfway. The pumpkin should be caramelised on top but soft enough in the middle to poke a knife into it.
  • Remove the pumpkin from the oven, and crumble the feta cheese over the top and sprinkle with pepitas and some leftover rosemary for garnish. Serve immediately warmed.


Calories: 246kcal | Carbohydrates: 32g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 195mg | Potassium: 661mg | Fiber: 4g | Sugar: 14g | Vitamin A: 17804IU | Vitamin C: 35mg | Calcium: 187mg | Iron: 2mg
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