April 25, 2017
Dinner, Side Dishes, Nuts/Seeds,
Hazelnut, Vegetables, Pumpkin , Christmas, Entertaining, Fall/Autumn, Winter, Weeknight Meals, Oven Bake, Stove Top, Diabetic, Gluten-Free, High Fiber, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Oil more
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"From Australia B.H & G Diabetic Living Nov./Dec.'16."
Preheat oven to 200C (fan forced).
Line a large roasting pan with baking paper.
Put pumpkin in a large bowl and add cumin, cinnamon, oil and 1 tablespoon maple syrup and toss to coat.
Arrange in a single layer in prepared pan and roast for 20 minutes.
Add eschalot and sage to pan and roast for a further 10 to 15 minutes.
Put hazelnuts in a small-stick frying pan and over a medium heat, cook, stirring for 4 to 5 minutes or until toasted and then add remaining maple syrup and cook, stirring, for 2 minutes or until nuts are golden.
Transfer pumpkin mixture to a serving platter and sprinkle over hazelnuts and craisins and serve.
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