Walnut-Rosemary Glazed Roasted Pumpkin Wedges
This roasted sugar pumpkin wedges recipe is a tasty way to enjoy pumpkin in its pre-pureed form. You’ll find these edible pumpkins at many supermarkets and most farm stands. They can vary in size, but this recipe is flexible enough to work with any medium-ish pumpkin. Flavors of maple, brown sugar, toasted walnuts, and rosemary are the perfect sweet-savory counterparts.
Walnut-Rosemary Glazed Roasted Pumpkin Wedges
Photo Credit : Kristin Teig and Liz NeillyYield:
4-6 servingsIngredients
1 medium sugar pumpkin (also known as pie pumpkin)
3 tablespoons olive oil
3 tablespoons maple syrup
1¼ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
¼ cup firmly packed brown sugar
¼ cup walnut pieces
1 teaspoon fresh rosemary leaves, chopped
Instructions
Preheat your oven to 400°F and set a rack to the middle position. Line a large rimmed baking sheet with parchment paper.
Slice off the top ¼ inch of the pumpkin to remove its stem. Cut in half lengthwise and scoop out the seeds. Cut each half crosswise into wedges about 1½ inches wide at their widest point.
In a large bowl, toss the pumpkin slices with the olive oil, maple syrup, 1 teaspoon salt, and pepper. Arrange the wedges, skin side down, on the prepared baking sheet and transfer to the oven to cook for 15 minutes. Meanwhile, in a food processor, pulse the brown sugar, walnuts, rosemary, and remaining ¼ teaspoon salt until the mixture looks like wet sand with small pieces of walnuts.
Remove the pumpkin from the oven and sprinkle evenly with the brown sugar mixture. Return to the oven and roast until the slices are golden brown and the walnuts are toasted, 10 to 12 minutes more.
