Maple Syrup Roasted Pumpkin With Pecans
November 02, 2014
Categories: Comfort Food, Dinner, Side Dishes, Nuts/Seeds, Pecan, Vegetables, Pumpkin, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Fall/Autumn, Sunday Dinner, Winter, Weeknight Meals, Oven Roast, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
"From super food ideas - looks like a tasty vegetarian side. I would use sugar free maple syrup for diabetic reasons."
- 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
Preheat oven to 210C (190C fan forced).
Lightly grease a large roasting pan.
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.
Combine pecans and remaining syrup in a bowl.
Add pecan mixture to pumpkin mixture and roast for 10 minutes or until pumpkin is tender.
Serve with the sour cream.
TIP - you could add 1 teaspoon fresh thyme leaves with the oil in step 3.
Tips & Variations
No special items needed.