A quick and easy, roast pumpkin recipe with the sweetness of maple, and apples! A healthy and gluten free side dish that’s great for the fall!
I love pumpkin, you love pumpkin we love pumpkin!
But usually, we are eating it in sweet forms like gluten free paleo pumpkin muffins or low carb keto pumpkin cheesecake and only a few times do we whip out recipes like creamy pumpkin pasta sauce and make pumpkin go savory.
Well, I’m not here for that because savory pumpkin? THAT IS WHERE it’s at.
So today, be prepared to fall head over taste buds in love with a little savory pumpkin side dish magic!
How to Cut a Pumpkin for Cooking
So you’ve gone and picked yourself out the perfect pumpkin to roast? Fabulous! Now it’s time to get chopping! It can be prepped to make delicious baked pumpkin in just a few easy steps:
- Using a sharp knife, insert the tip of the blade into the top of the pumpkin. Use the palm of your hand on the knife’s handle and push the blade down into the pumpkin. You will notice that it will naturally start to split open.
- Finish slicing the pumpkin in half, then cut each half in half again. You should now have four quarters.
- Use a small spoon to carefully scrape the seeds out of each quarter.
- Cut the pumpkin into strips, then into cubes that are approximately 2-4 centimeters wide.
- Voila! Your pumpkin is now prepared and ready to roast!
FAQs & Tips
You will want to roast your pumpkin slices until they are fork-tender, which should take about 15-20 minutes at 425 degrees. Keep in mind that cook time may vary, depending on how thick you have sliced your chunks of pumpkin.
Recipe
Ingredients
- 1 Small pie pumpkin chopped into 3/4 cubes. (About 5 cups)
- 1 Large apple cut into thin wedges
- 1/2 Large sweet onion, roughly chopped
- 1 Tbsp Olive oil
- 1 Tbsp Garlic minced
- 2 tsps Fresh ginger diced
- 1/2 tsp Cinnamon
- 3 Tbsp Maple syrup divided
- 2 Tbsps Grass-fed Salted butter
- 3/4 Cup Fresh cranberries
- Salt
- Squeeze of fresh orange juice
- 2 Tbsp Fresh sage sliced (for garnish)
Instructions
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Preheat oven to 425 degrees.
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Stir in 1 Tbsp olive oil, cinnamon, fresh ginger, garlic, a pinch of salt and 1 Tbsp of the maple syrup.
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Pour into a baking dish, so that everything is laying flat in one level.
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Bake for about 15-20 minutes, until the onion is browned and the pumpkin and apples are fork tender.
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While that roasts, its time to get the browned butter ready.
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Add the 2 Tbsp of butter into a small sauce pan and melt on medium heat, stiring a couple times to ensure even melting.
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Once the butter is all melted, watch it like a hawk. It will foam, turn yellow, and eventually begin to go brown. Make sure to keep stiring it fairly regularly.
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Once it has gone a light brown, and begins to smell nutty, take it off the burner.
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If there are a few over browned bits on the bottom, strain them into a small dish using a sieve. Set the butter aside.
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Once the pumpkin and apples are softened, add in the 3/4 cup of cranberries and remaining 2 Tbsp of Maple syrup. Mix it all up on the baking tray, and then squeeze some fresh orange juice over top.
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Pop the tray back in the oven and broil it on HIGH for 2-3 minutes (just until the cranberries begin to soften and burst open.)
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Remove from oven and transfer to a serving bowl. Mix in the browned butter and chopped fresh sage and devour!
Nutrition
The post Roast Pumpkin with Maple Syrup, Cranberries and Apples appeared first on Food Faith Fitness.
