Maple Roasted Pumpkin With Sage & Hazelnuts
Created by ImPat on April 25, 2017
- Servings: 8
- Prep Time: 10m
- Cook Time: 45m
- Recipe #25984
Ingredients
- 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)
How to Make
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Step 1: Preheat oven to 200C (fan forced).
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Step 2: Line a large roasting pan with baking paper.
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Step 3: Put pumpkin in a large bowl and add cumin, cinnamon, oil and 1 tablespoon maple syrup and toss to coat.
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Step 4: Arrange in a single layer in prepared pan and roast for 20 minutes.
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Step 5: Add eschalot and sage to pan and roast for a further 10 to 15 minutes.
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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.
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Step 7: Transfer pumpkin mixture to a serving platter and sprinkle over hazelnuts and craisins and serve.
Nutritional Facts
- 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