Maple Roasted Pumpkin With Sage & Hazelnuts

8
Servings
10m
Prep Time
45m
Cook Time
55m
Ready In


"From Australia B.H & G Diabetic Living Nov./Dec.'16."

Original recipe yields 8 servings
OK

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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