Monday, November 25, 2013

Maple Roasted Pumpkin

About this time of year, pumpkins begin flooding our vegetable stalls in various stages of ripeness. The classic thing to do is turn them into puree that you can use to make cakes, pies, and nutty breads, but if you’d like to showcase pumpkin another way, give this a try. The recipe includes the combination of thyme and allspice, but if you don’t have access to allspice, try substituting nutmeg or swapping for a sage/nutmeg combination. If you don’t have those, just sprinkle on some cinnamon and leave out the herbs. Anyway you do it, these will give you another way to enjoy pumpkin. I think this would look gorgeous if you roasted some beets with the pumpkin for an orange and red combo. 

Maple Roasted Pumpkin 
3 cups pumpkin (or other winter squash), cubed
2 Tablespoons oil
2 Tablespoons maple syrup or brown sugar
1 teaspoon dried thyme
½ teaspoon allspice
½ teaspoon salt (more to taste afterwards)

Place the pumpkin cubes in a baking dish. Sprinkle over all the ingredients and rub with your hands to coat evenly. Bake in a 200C/400F oven for about 20-30 minutes until they have golden edges and are fork tender. 

Note: If you use brown sugar rather than maple syrup, I would suggest placing a sheet of foil in the bottom of the pan for easier cleanup after roasting.  

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