Roast pumpkin with red onion
This roast pumpkin with red onion features a delightful combination of sweet pumpkin and caramelized onions, infused with rosemary for added flavor. It's an easy and comforting side dish perfect for any meal.
Cook time 80 min
Prep time 10 min
Ingredients:
8 cups pumpkin4 onions
2 tbsp olive oil
1 tbsp rosemary
This delightful roast pumpkin with red onion recipe is the perfect blend of sweet and savory flavors. The tender pumpkin and caramelized onions are enhanced with a hint of rosemary, making it an ideal side dish for any meal. Whether you're hosting a dinner party or simply looking for a comforting dish to enjoy at home, this recipe is sure to impress.
Instructions:
- Preheat your oven to 400°F (200°C).
- Peel and seed the pumpkin, then cut it into roughly 1-inch chunks.
- Peel the onions and cut them into wedges, trying to keep the layers intact as much as possible to prevent them from falling apart while roasting.
- In a large bowl, combine the pumpkin chunks and onion wedges.
- Drizzle the olive oil over the vegetables, tossing them gently to ensure that all pieces are lightly coated.
- Add the finely chopped rosemary to the bowl, along with a generous pinch of salt and a few grinds of black pepper. Mix everything together until the vegetables are evenly seasoned.
- Spread the seasoned pumpkin and onion mixture in a single layer on a large baking sheet. Try to avoid overcrowding to ensure even roasting.
- Place the baking sheet in the preheated oven and roast for about 30-40 minutes, or until the vegetables are tender and slightly caramelized. Be sure to stir the vegetables halfway through the cooking time to promote even browning.
- After 30 minutes, check the tenderness of the pumpkin with a fork. If it’s not tender enough, continue roasting for another 5-10 minutes, checking frequently.
- Once the vegetables are done, remove the baking sheet from the oven. Let it cool slightly before transferring to a serving dish.
- Optionally, you can sprinkle a little more fresh rosemary on top before serving for added flavor and presentation.
Roasting pumpkin with red onion is a simple yet delicious way to bring out the natural sweetness and earthy flavors of these ingredients. The addition of rosemary and olive oil elevates the dish, making it a perfect accompaniment to any main course. Enjoy this wholesome and flavorful side dish as part of your next meal!
Roast pumpkin with red onion FAQ:
A large baking sheet (approximately 18x13 inches) is ideal for roasting the pumpkin and onions. This size allows for the vegetables to be arranged in a single layer, promoting even roasting and browning.
Check for doneness after 30 minutes by piercing the pumpkin with a fork. It should be tender yet firm. If it’s not tender, continue roasting for an additional 5-10 minutes, stirring occasionally.
Yes, you can substitute rosemary with thyme or sage, which will provide a different flavor. Just add the same amount of the alternative herb to maintain the recipe's balance.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, spread on a baking sheet and warm in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Yes, you can use any variety of pumpkin or squash, such as butternut or acorn squash. Adjust the cooking time if necessary, as different types may vary in tenderness.
Tips:
- 1. Choose a sweet variety of pumpkin like Sugar Pie or Butternut for the best flavor.
- 2. Slice the onions evenly to ensure uniform cooking.
- 3. Toss the pumpkin and onions thoroughly with the olive oil and rosemary to ensure they are well-coated.
- 4. Roast in a preheated oven at 400°F (200°C) for about 30-40 minutes, or until the pumpkin is tender and the onions are caramelized.
- 5. Stir halfway through roasting to ensure even cooking and prevent sticking.
- 6. Garnish with an extra sprinkle of fresh rosemary before serving for added flavor and a pop of color.
Nutrition per serving
6 ServingsCalories 80kcal
Protein 2.49g
Carbohydrates 20g
Fiber 2.83g
Sugar 11g
Fat 4.71g
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