Maple Roasted Pumpkin with Toasted Walnuts
This maple roasted pumpkin is the perfect side dish for your holiday table or for a Winter meal. The roasted pumpkin has a caramelised crispy outer and soft centre, served topped with crunchy toasted walnuts and salty blue cheese.
Servings: 10
Calories: 190kcal
Equipment
- 2 Large Baking Dish
- Basting Brush
- Sharp knife
- Chopping Board
Ingredients
- 1.6 kilograms Kent pumpkin cut into wedges
- ¼ cup pure maple syrup
- ¼ cup extra virgin olive oil
- 1 teaspoon sea salt flakes
To Serve
- handful fresh basil
- 80 grams blue cheese
- ½ cup Walnuts
Instructions
- Preheat the oven to 200 degrees Celsius.
- Cut the pumpkin into wedges and remove the seeds. Remove the course top and bottom of the pumpkin but leave the skin on.
- Grease a large baking dish with olive oil and add the pumpkin to the baking dish.
- In a small bowl whisk together the maple syrup, olive oil and sea salt flakes.
- Pour the maple mixture over the pumpkin and use a basting brush to evenly coat the entire surface of each piece of pumpkin.
- Separate the pieces of pumpkin so that they are in a single layer and have a little space in between each piece.
- Place the pumpkin into the oven to roast.
- Add the walnuts to a baking tray and place into the oven to roast for 5 minutes. Remove from the oven and tip out onto a chopping board. Once cool enough to touch, roughly chop.
- Once the pumpkin is roasted, remove from the oven. Serve warm layered with the fresh purple basil leaves, crumbled blue cheese, roughly chopped toasted walnuts and drizzled with the extra maple mixture.
Nutrition
Calories: 190kcal | Carbohydrates: 20g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 332mg | Potassium: 624mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2249IU | Vitamin C: 20mg | Calcium: 102mg | Iron: 1mg