Sticky roast pumpkin
Savor the flavors of fall with our Sticky Roast Pumpkin recipe! Made with tender pumpkin, sweet honey, tangy orange juice, and aromatic sage, this dish is a perfect blend of sweet and savory. Easy to prepare and delicious, it’s an ideal side for any autumn meal. Try it today and enjoy the taste of the season!
- 13 Feb 2025
- Cook time 35 min
- Prep time 15 min
- 4 Servings
- 4 Ingredients
Sticky roast pumpkin is a delightful and nutritious dish that combines the natural sweetness of pumpkin with the richness of honey and the aromatic essence of sage. This simple yet flavorful recipe is perfect for adding a seasonal touch to your meals.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Peel the pumpkin and cut it into evenly sized cubes, about 1-inch pieces. Make sure to remove any seeds and fibrous material.
- In a large mixing bowl, combine the honey and orange juice. Stir until the honey is fully dissolved into the orange juice.
- Add the cubed pumpkin to the bowl with the honey-orange juice mixture. Toss well to ensure all the pumpkin pieces are evenly coated.
- Sprinkle the roughly chopped sage leaves over the pumpkin mixture. Give it another toss to evenly distribute the sage.
- Spread the coated pumpkin pieces in a single layer on a baking sheet lined with parchment paper or lightly oiled to prevent sticking.
- Place the baking sheet in the preheated oven and roast for about 25-30 minutes. Halfway through the roasting time, toss the pumpkin pieces to ensure even cooking and caramelization.
- The pumpkin is done when it is fork-tender and caramelized with a sticky glaze from the honey and orange juice mixture. If needed, roast for an additional 5-10 minutes until desired doneness is achieved.
- Remove the pumpkin from the oven and transfer to a serving dish. This dish is perfect as a side for a festive meal or a delicious fall treat.
- Enjoy your sticky roast pumpkin warm!
Tips:
- Preheat the oven: Make sure to preheat your oven to 375°F (190°C) to ensure even cooking and caramelization of the pumpkin.
- Uniformly cut the pumpkin: Cut the pumpkin into evenly sized pieces to ensure they cook at the same rate and achieve uniform tenderness.
- Combine honey and orange juice: Mix the honey and orange juice together thoroughly before drizzling it over the pumpkin for even coating and enhanced flavor.
- Fresh sage: Use fresh sage for the best flavor. If fresh sage is not available, you can substitute it with dried sage, but reduce the quantity to about 1 tablespoon.
- Toss well: Toss the pumpkin pieces in the honey, orange juice, and sage mixture to ensure each piece is well coated.
- Line your baking tray: Line your baking tray with parchment paper or aluminum foil to prevent the pumpkin from sticking and to make cleanup easier.
- Turn halfway through cooking: Turn the pumpkin pieces halfway through cooking to ensure they roast evenly on all sides and develop a nice, sticky glaze.
- Check for doneness: Test the pumpkin's doneness by inserting a fork or toothpick. It should glide through easily indicating that the pumpkin is tender.
Enjoy your sticky roast pumpkin hot out of the oven as a side dish or a main course. Its caramelized exterior and tender interior make it a versatile and delicious addition to any meal. The combination of honey, orange juice, and sage creates a unique and harmonious flavor profile that is sure to impress.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 120kcal | 6% |
| Protein | |
| Protein 3.39g | 2% |
| Carbohydrates | |
| Carbohydrates 24g | 7% |
| Fiber 8g | 22% |
| Sugar 9g | 9% |
| Fat | |
| Fat 2.61g | 3% |
| Saturated 1.40g | 5% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 570ug | 63% |
| Choline 20mg | 4% |
| Vitamin B1 0.22mg | 18% |
| Vitamin B2 0.21mg | 16% |
| Vitamin B3 1.82mg | 11% |
| Vitamin B6 0.59mg | 35% |
| Vitamin B9 80ug | 19% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 22mg | 25% |
| Vitamin E 2.73mg | 18% |
| Vitamin K 330ug | 272% |
| Minerals | |
| Calcium, Ca 340mg | 26% |
| Copper, Cu 0.30mg | 34% |
| Iron, Fe 6mg | 58% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 77mg | 6% |
| Potassium, K 650mg | 19% |
| Selenium, Se 1.12ug | 2% |
| Sodium, Na 3.49mg | 0% |
| Zinc, Zn 1.29mg | 12% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
More recipes
Thyme hasselback potatoes
Made with 5 potatoes, olive oil, fresh thyme, and garlic for a deliciously simple yet elegant addition to any meal.
10 Apr 2025Caramelised onion and garlic kale with olive oil
Sauté kale with sweet onions and aromatic garlic in rich olive oil for a healthy, delicious side dish.
27 Feb 2025Spicy potatoes (batata harra)
Using just 5 potatoes, fresh coriander, garlic, tangy lemon, and a kick of chili powder, this dish makes a perfect side or appetizer that's sure to impress.
08 Feb 2025