Maple Syrup Roasted Pumpkin With Pecans

4
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


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

Original recipe yields 4 servings
OK

Nutritional

  • 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 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.

Tips & Variations


No special items needed.

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)