Best 5 Roasted Harvest Vegetables In A Baked Pumpkin Recipes
In this culinary adventure, we present you with a symphony of flavors and textures, where the vibrant colors of autumn vegetables dance harmoniously with the rustic charm of a roasted pumpkin. Our journey begins with a symphony of roasted vegetables, each carefully selected for its unique character. Sweet and earthy butternut squash, tender and flavorful Brussels sprouts, vibrant orange carrots, and crisp green beans unite in a medley of roasted perfection.
The centerpiece of this dish is a majestic pumpkin, transformed into a culinary vessel through the magic of roasting. Its golden-brown exterior hints at the tender and succulent flesh within, ready to cradle the medley of roasted vegetables. The pumpkin's natural sweetness complements the savory flavors of the vegetables, creating a harmonious balance that will tantalize your taste buds.
For a touch of elegance, we introduce a creamy goat cheese sauce, its tangy and slightly tart flavor adding a layer of complexity to the dish. The sauce is artfully drizzled over the roasted vegetables and pumpkin, creating a visually appealing and delectable masterpiece.
As a delightful accompaniment, we offer a zesty and refreshing arugula salad, its peppery bite providing a delightful contrast to the roasted vegetables. The salad is dressed with a simple vinaigrette, allowing the natural flavors of the arugula to shine through.
Finally, for those who crave a touch of indulgence, we present a decadent pumpkin cake, its moist and fluffy texture a perfect ending to this autumnal feast. The cake is delicately spiced with cinnamon and nutmeg, evoking the warmth and coziness of the season.
Prepare to embark on a culinary journey that celebrates the bounty of the harvest, where each bite is a testament to the beauty and diversity of nature's gifts. Let your senses be captivated by the roasted harvest vegetables nestled in a baked pumpkin, accompanied by a creamy goat cheese sauce, a refreshing arugula salad, and a slice of indulgent pumpkin cake.
ROASTED PUMPKIN WITH ROOT VEGETABLES AND BROCCOLI
This is a great and hearty seasonal vegetable dish which can be used as a side dish or as an entire meal. The blend of seasoning adds a little spice and sweet. I came up with this recipe on a Sunday evening when I had 1 unused sweet potato, 1 unused redskin potato, and unused leftover pumpkin from the pumpkin butter recipe I found here on Allrecipes, which is great by the way. This recipe would make a great side dish for Thanksgiving.
Provided by KSchirm13
Categories Side Dish Vegetables Sweet Potatoes
Time 55m
Yield 5
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepared a baking sheet with non-stick cooking spray.
- Combine pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl.
- Whisk olive oil, balsamic vinegar, honey, garlic, pepper, cloves, allspice, and sea salt together in a small bowl; pour over the vegetable mixture and toss to coat. Spread onto prepared baking sheet in a single layer.
- Bake in preheated oven until all vegetables are tender, about 35 minutes.
Nutrition Facts : Calories 225.2 calories, Carbohydrate 36.2 g, Fat 8.7 g, Fiber 5.3 g, Protein 4.5 g, SaturatedFat 1.3 g, Sodium 246.2 mg, Sugar 14.9 g
ROASTED HARVEST VEGETABLES
This is a favorite side dish to serve any time we're having company. I like to pair it with just about any roasted meat. -Amy Logan, Mill Creek, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 114 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 97mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
OVEN-ROASTED VEGETABLES
Garlic and other seasonings give great flavor to this colorful medley of vegetables at little cost. The pretty side dish from Sally Domark of Orland Hills, Illinois is tasty and inexpensive, too, at 33 cents a serving.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat. , Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until tender.
Nutrition Facts : Calories 80 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
ROASTED PUMPKIN
This recipe for basic roasted pumpkin is so simple and very versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative. Once you've roasted the pumpkin as directed below, consider making Pumpkin Wedges with Sage or Indian-Spiced Pumpkin.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees.
- Cut pumpkin in half; scrape out seeds.
- Drizzle pumpkin with olive oil, and season with salt and pepper. (Omit pepper if using in sweet dishes.)
- Place cut side down on a baking sheet. Roast until very soft, about 35 to 45 minutes.
Nutrition Facts : Calories 277 g, Fat 2 g, Fiber 9 g, Protein 6 g, Sodium 428 g
ROASTED HARVEST VEGETABLES
You can roast the veggies up to one day ahead and refrigerate them. To reheat, simply place them on a large jelly roll pan in the oven at 350 degrees for ten to fifteen minutes, or until roasted to your tastes.
Provided by emsiizilla
Categories Yam/Sweet Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees; cover two rimmed baking sheets or jelly roll pans with aluminum foil.
- Peel all vegetables and garlic cloves. Halve carrots lengthwise and crosswise; halve thick pieces once more. Cut sweet potatoes and squash into 3-by-1/2 inch pieces. Slice the garlic thinly.
- Combine all vegetables and garlic in a large bowl. Toss with oil and season with salt and pepper.
- Divide the mixture onto the two baking sheets and place in oven. Roast until veggies are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through.
Nutrition Facts : Calories 138.6, Fat 3.6, SaturatedFat 0.5, Sodium 45.2, Carbohydrate 27, Fiber 4.7, Sugar 5.9, Protein 2.4
Tips:
- Choose the right pumpkin: Select a pumpkin that is large enough to hold all of your vegetables. Look for a pumpkin with a sturdy stem and no blemishes.
- Prepare the pumpkin: Cut the top off the pumpkin and scoop out the seeds and pulp. Rinse the pumpkin thoroughly and pat it dry.
- Roast the vegetables: Toss the vegetables with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast them at 425 degrees Fahrenheit for 20-25 minutes, or until they are tender and slightly browned.
- Stuff the pumpkin: Once the vegetables are roasted, stuff them into the pumpkin. Top with the pumpkin lid and bake at 350 degrees Fahrenheit for 30-45 minutes, or until the pumpkin is tender.
- Serve: Let the pumpkin cool slightly before serving. Scoop out the vegetables and serve them with a dollop of sour cream or yogurt.
Conclusion:
Roasted harvest vegetables in a baked pumpkin is a delicious and festive dish that is perfect for autumn gatherings. The roasted vegetables are tender and flavorful, and the pumpkin adds a touch of sweetness and smokiness. This dish is sure to impress your guests and is a great way to use up all of your fall vegetables.
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