Fifteen minutes of prep and 5 steps are all that're holding you back from digging into this sweet chilli and maple roast pumpkin. This vegan, FODMAP, and Paleo compliant recipe can be served as a side, but is still filling enough to be enjoyed as a main.
Preheat oven to 200°C/390°F/180°C fan.
Peel and dice the pumpkin into 3cm cubes - roughly 1 inch cubes.
If you are using a butternut pumpkin, you peeling the skin is optional.
Place the pumpkin cubes onto a lined baking tray and set aside. Do not overcrowd the baking tray if you want crispy edges!
In a small jug, whisk olive oil, maple syrup, sweet chilli powder and salt. Drizzle over pumpkin cubes and toss to coat evenly.
Season pumpkin with a pinch of salt and pepper (if desired). Roast for 25-35 minutes, or until the pumpkin is deeply caramelised and cooked through. If you have hot spots in your oven, go ahead and toss once at around the 15 minute mark.
Remove from the oven, top with pomegranate arils and any add ins you want (see notes below). Serve immediately.
You can add depth of flavour and texture by using any of the following: