Maple Syrup Roasted Pumpkin With Pecans

Prep Time
Cook Time
Ready In

"From super food ideas - looks like a tasty vegetarian side. I would use sugar free maple syrup for diabetic reasons."

Original is 4 servings


  • Serving Size: 1 (53.1 g)
  • Calories 126.5
  • Total Fat - 9 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 0 mg
  • Sodium - 2.8 mg
  • Total Carbohydrate - 11.2 g
  • Dietary Fiber - 0.8 g
  • Sugars - 7.6 g
  • Protein - 2.1 g
  • Calcium - 28.9 mg
  • Iron - 0.6 mg
  • Vitamin C - 2.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 210C (190C fan forced).

Step 2

Lightly grease a large roasting pan.

Step 3

Add pumpkin to pan and season with salt and pepper and drizzle with oil and half the syrup and roast for 20 minutes or until jut tender and lightly browned.

Step 4

Combine pecans and remaining syrup in a bowl.

Step 5

Add pecan mixture to pumpkin mixture and roast for 10 minutes or until pumpkin is tender.

Step 6

Serve with the sour cream.

Step 7

TIP - you could add 1 teaspoon fresh thyme leaves with the oil in step 3.


No special items needed.

3 Reviews


I personally enjoy eating the skin this way. It adds to the flavor. This is healthy and low carb. Thanks, Pat. P.S. I used an acorn squash


(20 Mar 2022)

Mia in Germany

Tagged and made this in December 2015 for For Your Consideration and totally forgot to review it back then. We loved it! I used Hokkaido pumpkin for this (don't know how it is called in English), and I saved it to make again next pumpkin season! Thanks for posting!


review by:
(25 Jun 2016)

dienia b

mr picky loved this


review by:
(6 Dec 2015)

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