MAPLE ROASTED PUMPKIN
The season for pumpkin has officially arrived. The leaves are turning colors, the weather is cooling down. I walked into my local Fred Meyer store the other day and the all the fall colors were all over the front of the store. I spotted the pumpkins and decided to pick up a few of the smaller pumpkins and roast them for dinner.
INGREDIENTS
- 2 lbs pumpkin, peeled and cubed
- 2 red onions peeled and each onion cut into 12 wedges
- 1/4 cup walnuts, roughly chopped
- 3 tbsp maple syrup
- 3 tbsp olive oil
- 1/2 tsp salt, or more to taste
- 1/4 cup feta cheese
- 2 tbsp balsamic vinegar
- a couple handfuls of fresh baby spinach
INSTRUCTIONS
- Preheat oven to 400F.
- Peel and dice the pumpkin into 1" cubes.
- Place the pumpkin, onions and walnuts onto a baking tray. Drizzle with olive oil and maple syrup, then use your hands to toss everything so it is evenly coated.
- Sprinkle with salt about 1/2 tsp, add more to taste when done.
- Roast for 25-35 minutes, or until the pumpkin is browned and cooked through. Toss once at around 15 minutes.
- Remove from the oven, toss with balsamic vinegar, crumble over feta and toss in the fresh baby spinach. Serve immediately.
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Nutrition Facts
MAPLE ROASTED PUMPKIN
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.