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Maple Roasted Pumpkin With Sage & Hazelnuts
8
Servings
Servings
10m PT10M
Prep Time
Prep Time
45m PT45M
Cook Time
Cook Time
55m
Ready In
Ready In
Recipe: #25984
April 25, 2017
Categories: 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
"From Australia B.H & G Diabetic Living Nov./Dec.'16."
Original recipe yields 8 servings
Ingredients
Nutritional
- 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
Step 1
Preheat oven to 200C (fan forced).
Step 2
Line a large roasting pan with baking paper.
Step 3
Put pumpkin in a large bowl and add cumin, cinnamon, oil and 1 tablespoon maple syrup and toss to coat.
Step 4
Arrange in a single layer in prepared pan and roast for 20 minutes.
Step 5
Add eschalot and sage to pan and roast for a further 10 to 15 minutes.
Step 6
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.
Step 7
Transfer pumpkin mixture to a serving platter and sprinkle over hazelnuts and craisins and serve.
Tips & Variations
No special items needed.
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