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Maple Roasted Pumpkin With Sage & Hazelnuts

Here's how you make Maple Roasted Pumpkin With Sage & Hazelnuts
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  • Servings: 8
  • Prep: 10m
  • Cook: 45m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 piece (750 gram) pumpkin (butternut, unpeeled and cut into thin wedges)
  • 2 teaspoons ground cumin
  • 2 teaspoon ground cinnamon
  • 2 teaspoon olive oil (extra virgin)
  • 2 tablespoons maple syrup
  • 3 eschalots, peeled and thinly sliced
  • Sage leaves (1/2 bunch, picked)
  • 50 grams hazelnuts (roasted and chopped)
  • 30 grams Craisins (reduced sugar craisins, roughly chopped)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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