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!
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Ingredients
4lbpumpkin- unpeeled weight
2tablespoonolive oil
1teaspoonchopped fresh rosemary
1teaspoonsalt
½teaspoonpepper
1cupdried cranberries
1cupboiling water
3tablespoonmaple syrup
½cuppecan 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 tablespoon of olive oil then sprinkle with 1 teaspoon of chopped fresh rosemary, 1 teaspoon of salt and ½ teaspoon 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 tablespoon of maple syrup.
Scatter over the drained cranberries and roughly chopped pecans.