Best 2 Maple Syrup Roasted Pumpkin With Pecans Recipes

Tantalize your taste buds with the delectable Maple Syrup Roasted Pumpkin with Pecans, a culinary symphony of sweet, savory, and nutty flavors. This dish is not just a side dish; it's an experience. The vibrant orange pumpkin, roasted to perfection, exudes an enticing aroma that fills the air. The maple syrup glaze, infused with aromatic spices, caramelizes on the pumpkin, creating a crispy, golden-brown exterior that contrasts beautifully with the tender, creamy flesh inside. Topped with crunchy pecans, each bite is a burst of textures and flavors that will leave you craving more. Whether you serve it as a side dish or as a vegetarian main course, this Roasted Pumpkin with Maple Syrup and Pecans is sure to be the star of your table.

In addition to the main recipe, this article offers delightful variations to cater to different tastes and dietary preferences. For those who prefer a smoky twist, the Chipotle Maple Roasted Pumpkin adds a touch of heat to the mix. And for those with a sweet tooth, the Pumpkin with Maple Butter Glaze takes indulgence to the next level. If you're watching your sugar intake, the Roasted Pumpkin with Maple Spice is a guilt-free option that still delivers on flavor. And for a vegan alternative, the Maple Roasted Pumpkin with Pecans (Vegan) provides all the goodness of the original recipe without any animal products.

Let's cook with our recipes!

MAPLE ROASTED PUMPKIN WITH CHILI AND FETA

Maple Roasted Pumpkin with Chili and Feta image

This is my new favorite way with pumpkin! A fabulous side but also meaty enough to serve as a main. Serves 3 as a main or 6 as a side. ! I made this with pumpkin but it is just as delicious made with squash or (as Dorothy, a reader suggested) sweet potato!

Provided by Nagi | RecipeTin Eats

Categories Roasted Vegetables

Time 35m

Number Of Ingredients 11

Ingredients

2 lb / 1 kg pumpkin or squash or sweet potato (whole, unpeeled)
2 red onions, peeled and each onion cut into 12 wedges
1/4 cup walnuts, roughly chopped (Note 1)
3 tbsp maple syrup, or honey or brown sugar (Note 2)
3 tbsp olive oil
1 tbsp dried chili flakes, adjust to taste - flavour becomes milder when roasted
1/2 tsp salt
Black pepper
1/4 cup feta cheese
Fresh red chili (finely diced)
Parsley (finely chopped)

Steps:

Preheat oven to 200C/390F.
Peel and dice the pumpkin into 1"/2.5cm cubes (no need to peel if using squash or butternut pumpkin). Reserve the pumpkin seeds and give them a quick rinse under the tap.
Place the pumpkin, pumpkin seeds, onion and walnuts onto a large baking tray. Drizzle with olive oil and maple syrup, then use an egg flip to toss the pumpkin so it is evenly coated.
Sprinkle the pumpkin with the dried chilli flakes, salt and pepper.
Roast for 25 minutes, or until the pumpkin is browned and cooked through. Toss once at around 15 minutes.
Remove from the oven, crumble over feta and garnish with fresh chili and parsley, if using. Serve immediately.

Nutrition Facts : ServingSize 214 g, Calories 165 kcal

HOMEMADE MAPLE SYRUP

Homemade Maple Syrup image

My version of maple syrup - why buy from the store?

Provided by LUCYNDA

Categories Side Dish Sauces and Condiments Recipes Syrup Recipes

Time 10m

Yield 32

Number Of Ingredients 4

Ingredients

1 cup water
1 cup white sugar
1 cup brown sugar
1 tablespoon maple flavored extract

Steps:

Bring the water, white sugar, and brown sugar to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and stir in the maple extract; simmer 3 minutes longer.

Nutrition Facts : Calories 51.5 calories, Carbohydrate 13 g, Sodium 2.2 mg, Sugar 13 g

Tips:

Choose a sugar pumpkin or butternut squash for this recipe, as they have a sweet flavor and dense texture that holds up well to roasting.
To save time, you can use pre-cut pumpkin or butternut squash from the grocery store.
Make sure to toss the pumpkin or squash with maple syrup, olive oil, salt, and pepper before roasting to evenly coat it and enhance its flavor.
Roast the pumpkin or squash at a high temperature (425 degrees Fahrenheit) for a shorter amount of time to caramelize the edges and maintain a slightly firm texture.
Add pecans to the roasting pan for the last 10 minutes of roasting to toast them and add a nutty flavor to the dish.
Garnish the roasted pumpkin or squash with fresh herbs like thyme or rosemary for an extra touch of flavor.

Conclusion:

This maple syrup-roasted pumpkin with pecans is a delicious and versatile side dish that can be enjoyed with a variety of main courses. The sweet and savory flavors of the pumpkin or squash, combined with the crunchy pecans, create a satisfying and flavorful dish. This recipe is also a great way to use up leftover pumpkin or squash from Halloween or Thanksgiving. Serve it as a side dish for your next holiday meal or weeknight dinner, and enjoy the delicious taste of fall.

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