Description
Maple roasted pumpkin showcases autumn’s warmth with caramelized edges and nutty crunch. Hazelnut sprinkles and fresh mint elevate this simple side dish, promising a delightful sensory experience you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 850 g (30 oz) pumpkin (Long Island Cheese or preferred variety)
- ¼ cup hazelnuts, toasted
- 10 fresh mint leaves
Spices and Seasonings:
- 1 tablespoon maple syrup
- 1 tablespoon olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon ginger powder
- ½ teaspoon nutmeg
- ½ teaspoon black pepper
Finishing Touches:
- Salt, to taste
- Zest of half a lemon
Instructions
- Carefully slice the pumpkin vertically, removing the top and bottom ends to create a stable base for cutting.
- Split the pumpkin in half lengthwise, using a sturdy spoon to remove and discard the seeds and stringy pulp.
- Cut each pumpkin half into uniform wedges approximately 1 to 1.5 inches (2.5 to 3.8 centimeters) thick to ensure even roasting.
- Arrange the pumpkin wedges on a large rimmed baking sheet, ensuring they are not overcrowded.
- Drizzle maple syrup and olive oil evenly over the pumpkin wedges, ensuring complete coverage.
- Sprinkle sweet paprika, ground ginger, nutmeg, freshly ground black pepper, and a delicate pinch of salt across the pumpkin surfaces.
- Massage the seasonings into the pumpkin wedges using clean hands, guaranteeing each piece is thoroughly coated.
- Position the baking sheet in a preheated oven at 210 degrees Celsius (410 degrees Fahrenheit) using the fan-assisted setting.
- Roast for approximately 30 minutes, rotating the tray halfway through to promote even caramelization.
- Remove the pumpkin when the edges are golden brown and the flesh is tender when pierced with a fork.
- Allow the roasted pumpkin to cool for 5-7 minutes, which helps the caramelized edges set.
- Crush hazelnuts coarsely using a rolling pin or the flat side of a chef’s knife.
- Generously scatter the crushed hazelnuts over the warm pumpkin wedges.
- Finely chop fresh mint leaves and sprinkle them across the dish.
- Grate fresh lemon zest over the top for a bright, citrusy finish.
- Serve immediately while still warm as an elegant side dish or appetizer.
Notes
- Prep Tip: Cut pumpkin carefully using a sharp large knife to create even, manageable wedges that roast uniformly.
- Seasoning Trick: Massage maple syrup and spices directly onto pumpkin with hands for maximum flavor infusion and even coating.
- Roasting Secret: High oven temperature caramelizes natural sugars, creating a deliciously crispy exterior while maintaining a soft, tender interior.
- Nut Crunch: Roughly crush hazelnuts just before serving to preserve their fresh, toasty texture and prevent sogginess.
- Fresh Finish: Add mint and lemon zest at the last moment to maintain bright, vibrant flavors and aromatic freshness.
- Serving Suggestion: This versatile dish works beautifully as a warm side or elegant appetizer, perfect for autumn gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 140 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg