Maple Roasted Pumpkin With Sage & Hazelnuts
April 25, 2017
"From Australia B.H & G Diabetic Living Nov./Dec.'16."
- Serving Size: 1 (186.4 g)
- Calories 110.5
- Total Fat - 5.3 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 4.4 mg
- Total Carbohydrate - 15.9 g
- Dietary Fiber - 2.2 g
- Sugars - 9.5 g
- Protein - 2.5 g
- Calcium - 57.9 mg
- Iron - 1.6 mg
- Vitamin C - 11.1 mg
- Thiamin - 0.1 mg
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.
Tips & Variations
No special items needed.