Maple Roasted Pumpkin with red onion, walnuts, feta, and a chestnut puree:

Ingredients:

For the maple roasted pumpkin:

• 1 small pumpkin, cut into slices and seeded
• 1 red onion, thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• Salt and pepper to taste

For the chestnut puree:

• 200g chestnuts, roasted and peeled
• 1/2 cup vegetable broth or water
• Salt and pepper to taste

For serving:

• 50g walnuts, roughly chopped and toasted
• 100g feta cheese, crumbled
• Fresh parsley or thyme, chopped (for garnish)
• Caramelised Balsamic vinegar to finish

Instructions:

1. Preheat your oven to 200°C (400°F) and line a baking sheet with baking paper.
2. In a large bowl, toss the pumpkin and sliced red onion with olive oil, maple syrup, salt, and pepper until evenly coated.
3. Spread the pumpkin and onion mixture in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 20-25 minutes, or until the pumpkin is tender and caramelized, tossing halfway through the cooking time for even browning.
5. Meanwhile, prepare the chestnut puree. In a blender or food processor, combine the roasted and peeled chestnuts with vegetable broth or water. Blend until smooth, adding more liquid if needed to reach your desired consistency. Season with salt and pepper to taste.
6. Once the pumpkin is roasted, transfer it to a serving platter. Scatter the toasted walnuts and crumbled feta cheese over the top.
7. Drizzle the Caramelised Balsamic over the maple roasted pumpkin and garnish with chopped parsley or thyme.
8. Serve the puree in a side bowl to accompany the salad
9. Serve immediately as a delicious side dish or vegetarian main course.

This maple roasted pumpkin is a flavorful dish that's perfect for autumn or winter gatherings. Enjoy!

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