Maple-Chilli Roasted Pumpkin with Couscous, Pine Nuts & Feta

Sweet, spicy and full of autumn flavour – this is an easy traybake that’s perfect with our couscous. We’ve peeled the pumpkin and diced the flesh but feel free to slice into wedges and keep the skin on – just cook for a little longer until tender. Also great with seasonal squash. Enjoy as a side dish for 4 or as a light lunch or dinner for two.


Preheat the oven to 200C/180Cfan/Gas 6

If using the seeds, give them a rinse and clean off any bits of flesh. Dry well with kitchen paper.

Put the pumpkin, onion and seeds on a baking tray and drizzle with the maple syrup and olive oil. Season and sprinkle over the cinnamon and pepper flakes. Toss well to coat.

Roast for 25-30 minutes, tossing halfway, until the pumpkin is tender and caramelised.

Meanwhile prepare the couscous according to the packet instructions. Stir through the parsley and half the pine nuts.

In a small bowl mix together the yoghurt and tahini. Add lemon juice to taste and season.

Scatter the pumpkin with feta, fresh chilli, parsley, and the remaining pine nuts. Serve with the couscous and tahini yoghurt.



  • 1 small-medium pumpkin, peeled, deseeded (keep the seeds) and chopped into 2-3cm chunks
  • 1 large red onion, peeled and cut into wedges
  • 3 tbsp maple syrup or honey
  • 2 tbsp olive oil
  • sea salt & freshly ground black pepper
  • ¼ tsp ground cinnamon
  • 2 tsp Aleppo pepper flakes or 1 tsp dried chilli flakes
  • 1 x packet of Ainsley Harriott Couscous
  • 20g toasted pine nuts
  • 1 tbsp chopped parsley, plus extra to serve
  • 100g feta or plant-based Greek style cheese, crumbled
  • 1 medium-hot red chilli, deseeded and chopped
  • 1 tbsp tahini
  • 3 tbsp yoghurt or plant-based yoghurt
  • ½ lemon, for squeezing