Step 1

Preheat oven to 200C/390F.

Step 2

Peel and dice the pumpkin into 1"/2.5cm cubes (no need to peel if using squash or butternut pumpkin). Reserve the pumpkin seeds and give them a quick rinse under the tap.

Step 3

Place the pumpkin, pumpkin seeds, onion and walnuts onto a large baking tray. Drizzle with olive oil and maple syrup, then use an egg flip to toss the pumpkin so it is evenly coated.

Step 4

Sprinkle the pumpkin with the dried chilli flakes, salt and pepper.

Step 5

Roast for 25 minutes, or until the pumpkin is browned and cooked through. Toss once at around 15 minutes.

Step 6

Remove from the oven, crumble over feta and garnish with fresh chili and parsley, if using. Serve immediately.