Description
This roasted pumpkin with maple glaze is a delicious fall dish that highlights the natural sweetness of pumpkin, enhanced by rich maple syrup and warm spices. It’s easy to prepare, visually appealing, and perfect as a side or light main course.
Ingredients
Scale
- 1 medium-sized pumpkin (about 3–4 pounds)
- 1/4 cup pure maple syrup
- 2 tablespoons olive oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped pecans (optional)
- Fresh herbs for garnish (like thyme or parsley, optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Carefully cut the pumpkin in half from the stem down to the bottom.
- Scoop out the seeds and stringy insides with a large spoon.
- Cut each half into wedges, aiming for about 1-inch thick slices.
- In a small bowl, combine the maple syrup, olive oil, ground cinnamon, ground nutmeg, salt, and black pepper. Whisk until well blended.
- Taste the glaze and adjust the seasoning if necessary.
- Line a large baking sheet with parchment paper.
- Place the pumpkin wedges on the baking sheet, cut side up, ensuring they are spread out evenly.
- Generously coat each wedge with the maple glaze.
- If using pecans, sprinkle them over the pumpkin wedges.
- Roast in the preheated oven for about 25-30 minutes, flipping halfway through.
- Check for tenderness and slight caramelization; a fork should easily pierce through the flesh.
- Remove the baking sheet from the oven and let the pumpkin cool for a few minutes.
- Transfer the roasted pumpkin wedges to a serving platter, arranging them in a fan shape.
- Sprinkle fresh herbs over the top and drizzle any remaining maple glaze from the baking sheet.
- Serve warm as a side dish or light main course.
Notes
- You can save the pumpkin seeds for roasting as a snack.
- Adjust the sweetness of the glaze by adding more maple syrup if desired.
- For a spicier kick, consider adding a pinch of cayenne pepper to the glaze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes