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+ servings
roast pumpkin on large tray

Maple Roast Pumpkin

The Home Cook's Kitchen
A gorgeous roast pumpkin recipe with maple and feta cheese. Perfect for fall entertaining and the holiday period.
5 from 4 votes
Prep Time 10 mins
Cook Time 40 mins
Course Side Dish
Cuisine Western
Servings 6 people
Calories 246 kcal


  • 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: 246kcalCarbohydrates: 32gProtein: 5gFat: 12gSaturated Fat: 4gCholesterol: 15mgSodium: 195mgPotassium: 661mgFiber: 4gSugar: 14gVitamin A: 17804IUVitamin C: 35mgCalcium: 187mgIron: 2mg
Keyword pumpkin salad, roast pumpkin
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