Ever since acquainting myself with the kabocha pumpkin many years ago, I've been a big fan. While I know the butternut squash is the true star of the pumpkin puree can, I was drawn to kabocha as more of a "pumpkin", while still being delicious to eat. So I regularly collect any recipes I can that make this pretty squash shine, especially as the season ends. This recipe was incredibly easy, and the nuts were a fantastic foil for the squash, even if my convection oven got a little overzealous.
Note: The original recipe used pecans and almonds, but I had some walnuts left over, so I used those instead of the almonds. Honestly, use whatever nuts make you happy - they all work.
Maple and Thyme Roasted Pumpkin
Adapted from Donna Hay magazine, issue 38, as seen at 80 Breakfasts blog
4 wedges golden nugget pumpkin or kabocha squash, about 1½ pounds total weight
Scant ¼ cup maple syrup
5 tablespoons unsalted butter, melted
½ teaspoon dried thyme leaves
½ cup chopped walnuts
½ cup chopped pecans
Kosher salt and freshly cracked black pepper
½ teaspoon dried thyme leaves
½ cup chopped walnuts
½ cup chopped pecans
Kosher salt and freshly cracked black pepper
Preheat oven to 375°F.
Place the maple syrup, butter, thyme, and nuts in a bowl and stir to combine. Season with salt and pepper to taste – it should have a sweet-salty flavor balance.
Place the maple syrup, butter, thyme, and nuts in a bowl and stir to combine. Season with salt and pepper to taste – it should have a sweet-salty flavor balance.
Arrange squash wedges in a roasting pan, or any sort of pan where they’d fit. Pour the honey-nut mixture over the squash, dividing evenly between their little hollows. Roast for 30 to 40 minutes or until tender.
Makes 4 servings
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