This elegant Balsamic and Maple Roasted Pumpkin is not only beautiful to look at but a delight to eat. The sweetness from the Maple syrup gives the pumpkin and red onion a wonderful caramelisation. It pairs so well against the tartness of the balsamic vinegar and the fresh pomegranate seeds! Perfect as a side dish to accompany roast meats but just as good to eat on its own as the creamy feta makes it a complete meal.
Ingredients needed for this Balsamic and Maple Roasted Pumpkin
- Pumpkin: Any type will work! I usually use Jap or Butternut Pumpkin. The main difference with the two is that if you want to have neater slices of pumpkin, Jap pumpkin can be cut easier into wedges.
- Red Onion
- Maple Syrup: Gives the pumpkin some great caramelisation. Ensure to choose a Pure Maple syrup which is 100% maple syrup, not a maple flavoured syrup (which is mainly refined sugar and artificial flavours). The caramel flavour in pure maple syrup doesn’t compare and it’s also better for you!
- Balsamic Vinegar: I always have on hand a bottle of Aceto Balsamico di Modena to use for dressing salads and it’s great for cooking too! It’s a sweeter vinegar and the sourness of it is perfect against the maple syrup.
- Pine Nuts: Add a nice nuttiness to the dish. Can be substituted for slivered almonds, or even Pepitas (pumpkin seeds) added after roasting are a great alternative.
- Feta: I like using Danish feta which is a creamier, milder version of the traditional Greek feta. Can also be substituted for Fresh Ricotta cheese.
- Pomegranate Seeds: Add a beautiful sweetness and tartness to complement the sweet pumpkin.
- Salt, Pepper, Olive Oil and Fresh parsley for garnishing.
How to make this Balsamic and Maple Roasted Pumpkin
Chop the Pumpkin
The hardest thing about this dish is probably chopping the pumpkin as the oven will do the rest of the work! I used a Jap pumpkin for the recipe as it can be chopped in neat wedges, with a thickness of roughly 4-5 cm. You can also cube the pumpkin if you prefer in 5 cm cubes.
A average sized pumpkin that weighs about 1.2-1.3 kg, once peeled, deseeded and chopped should give you roughly 1 kg of chopped pumpkin.
Roast the Pumpkin & Red Onion and Maple Syrup
In a large bowl, combine the Maple syrup, salt, pepper and olive oil. Add the pumpkin and sliced red onion and combine till all coated.
Lay the pumpkin and onion across a few oven trays lined with baking paper, in a single layer, so that each piece gets the best caramelization and keeps its shape during roasting.
Roast for around 35-40 minutes at 180 degrees, turning the pumpkin half way through.
Add Pinenuts & Balsamic Vinegar
Add the balsamic vinegar and the pine nuts to the roasting tray/s. Gently combine with the pumpkin and red onion and continue roasting for an additional 10 minutes, at 200 degrees.
Top with Feta, Pomegranate Seeds & Fresh Parsley
The Pumpkin and onion should now have a nice char on it and be completely cooked all the way through. Place in a serving dish and top with the crumbled feta, the chopped parsley the pomegranate seeds. Add some ground pepper to taste. Serve immediately or when slightly cooled! Enjoy!
Loved this recipe? Want more?
Check out more of my Pumpkin recipes perfect for the fall season! Pumpkin and Bacon Risotto and Pumpkin & Feta Arancini.
For another delightful side dish you can also try my Rosemary and Garlic Potato Gratin.
Balsamic and Maple Roasted Pumpkin
Ingredients
- 1.2-1.3 kg Pumpkin (Jap or Butternut, cubed or sliced)
- 2 Red Onions (Sliced)
- half tsp Salt
- 3 tbsp Olive Oil
- 6 tbsp Pure Maple syrup
- half cup Pine Nuts (100 gr approx)
- 2 tbsp Balsamic Vinegar
- half cup Danish Feta (Crumbled, 100 gr approx)
- 1 Pomegranate (Seeds from 1 pomegranate)
- 1 bunch Parsley (finely chopped)
- Ground Pepper (to taste)
Instructions
- Preheat the oven to 180 (or 160 fan forced).Cut the pumpkin into 4-5 cm thick wedges or cubes.An average sized pumpkin that weighs about 1.2-1.3 kg, once peeled, deseeded and chopped should give you roughly 1 kg of chopped pumpkin.
- In a large bowl, combine the Maple syrup, salt, pepper, and olive oil, add the pumpkin and sliced red onion, and combine till all coated.Lay the pumpkin and onion across one large or two oven trays lined with baking paper. Lay the pumpkin in a single layer, so that each piece gets the best caramelization and keeps its shape during roasting.Roast for around 35-40 minutes, turning the pumpkin halfway through.
- Add the balsamic vinegar and the pine nuts and gently combine with the pumpkin and red onion and continue roasting for an additional 10 minutes, at 200 degrees.
- Once cooked, place the pumpkin, red onion and pine nuts in a serving dish and top with the crumbled feta, the chopped parsley, pomegranate seeds and some ground pepper to taste. Serve hot or warm.
