Maple Syrup Roasted Pumpkin With Pecans

"From super food ideas - looks like a tasty vegetarian side. I would use sugar free maple syrup for diabetic reasons."
 
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photo by Annacia photo by Annacia
photo by Annacia
Ready In:
40mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • Preheat oven to 210C (190C fan forced).
  • Lightly grease a large roasting pan.
  • Add pumpkin to pan and season with salt and pepper and drizzle with oil and half the syrup and roast for 20 minutes or until jut tender and lightly browned.
  • Combine pecans and remaining syrup in a bowl.
  • Add pecan mixture to pumpkin mixture and roast for 10 minutes or until pumpkin is tender.
  • Serve with the sour cream.
  • TIP - you could add 1 teaspoon fresh thyme leaves with the oil in step 3.

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Reviews

  1. We loved this Pat, sweet and savoury and YUMMY!<br/>I followed as written but was out of sour cream, but will be trying it again with the cream.<br/>I love the fact you can leave the skin on......I hate removing the skin on pumkins!<br/>DS usually won't eat the pumpkin, but he did this one.....not too mention is a nut freak, so it did not take much persuading him to try it! He loved it also.<br/>Thanks Pat, enjoyed by all here!
     
  2. I used a small delicata squash and that truned out delicious. It's both sweet and savory with the pecans being a perfect addition. Good enough for holidays and easy enough for everyday. :D
     
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