Name: Roasted Pumpkin with Cranberry and Pecans
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 4 lb pumpkin (- unpeeled weight); 2 tbsp olive oil; 1 tsp chopped fresh rosemary; 1 tsp salt; 1/2 tsp pepper; 1 cup dried cranberries; 1 cup boiling water; 3 tbsp maple syrup; 1/2 cup pecan nuts; fresh or dried parsley (- optional garnish)

JUMP TO RECIPE

This Roasted Pumpkin side dish is so easy to make, delicious to eat and perfect for the holidays! Sweet pumpkin is just perfect for your Thanksgiving or Christmas turkey.

The pumpkin is roasted in a hot oven so it gets a wonderful crust and soft tender inside. The dried cranberries are soaked in hot water, so they become plump and juicy.

The roasted pumpkin and cranberries are combined with pecans, herbs and maple syrup to make a beautiful side dish with very little effort.

a white oval dish filled with pumpkin, cranberry and pecan with a silver spoon

I LOVE roasted pumpkin, it is so sweet, packed with goodness and so easy to make!

Do you need to remove the skin from your pumpkin?

This depends on your pumpkin. Some pumpkins have soft skins that when roasted will soften and become delicious. A thick-skinned pumpkin just becomes chewy and hard to eat.

For this recipe where the soft texture of the pumpkin is key, I would peel your pumpkin.

How to reconstitute cranberries

Dried cranberries are delicious sweet nuggets, but they can be chewy. perfect for a salad, but here you want them to be juicy and plump.

Soaking the cranberries in hot water means they absorb water and become plump and burst in the mouth as you eat them! DELISH!

close up on a baking dish of roasted pumpkin garnished with cranberry, pecan and parsley

Other Holiday Side Dishes:

a white dish of roasted pumpkin with a blue napkin in the background

Enjoy x

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a spoon scooping up roasted pumpkin from a white dish

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3.25 from 4 votes

Roasted Pumpkin with Cranberry and Pecans

This Roasted Pumpkin with Cranberry and Pecans is a sweet and savory side dish that is full flavor! The perfect holiday side dish for Thanksgiving, Christmas, or Easter. It's an easy roasted veggie dish that takes a few minutes to prepare but adds wonderful delicious roasted vegetables to your fall or holiday table. Plus there is maple syrup in there which makes everything taste amazing!

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Course: Side

Cuisine: American

Servings: 6

Calories: 198kcal

Author: Claire | Sprinkles and Sprouts

For more great recipes follow me on PinterestFollow @sprinklessprout

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Ingredients

4 lb pumpkin - unpeeled weight
2 tbsp olive oil
1 tsp chopped fresh rosemary
1 tsp salt
½ tsp pepper
1 cup dried cranberries
1 cup boiling water
3 tbsp maple syrup
½ cup pecan nuts
fresh or dried parsley - optional garnish

Instructions

Preheat the oven to 400ºF/200ºC.
Peel, deseed and chop the pumpkin.
Lay the pumpkin out on a baking sheet then drizzle with 2 tbsp of olive oil then sprinkle with 1 tsp of chopped fresh rosemary, 1 tsp of salt and ½ tsp of pepper.
Toss gently to coat.
Roast the pumpkin for 40 minutes.
Whilst the pumpkin is roasting, pour the boiling water over the cranberries and let them soak for 10 minutes. Drain.
Remove from oven and drizzle over 3 tbsp of maple syrup.
Scatter over the drained cranberries and roughly chopped pecans.
Garnish with parsley and serve.

Nutrition

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