Roast pumpkin with red onion
Discover the perfect Roast Pumpkin with Red Onion recipe! Enjoy the delightful combination of sweet pumpkin, savory red onion, aromatic rosemary, and a touch of olive oil. Perfect as a side dish or a main course for any meal.
- 21 Feb 2025
- Cook time 80 min
- Prep time 10 min
- 6 Servings
- 4 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 80kcal | 4% |
| Protein | |
| Protein 2.49g | 2% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 2.83g | 7% |
| Sugar 11g | 11% |
| Fat | |
| Fat 4.71g | 6% |
| Saturated 0.76g | 3% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 680ug | 76% |
| Choline 20mg | 4% |
| Vitamin B1 0.13mg | 11% |
| Vitamin B2 0.20mg | 16% |
| Vitamin B3 1.08mg | 7% |
| Vitamin B6 0.23mg | 13% |
| Vitamin B9 45ug | 11% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 24mg | 26% |
| Vitamin E 1.72mg | 11% |
| Vitamin K 2.19ug | 2% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.24mg | 27% |
| Iron, Fe 1.58mg | 14% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 110mg | 9% |
| Potassium, K 740mg | 22% |
| Selenium, Se 0.48ug | 1% |
| Sodium, Na 2.67mg | 0% |
| Zinc, Zn 0.73mg | 7% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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