A quick and easy, roasted pumpkin recipe with the sweetness of maple and apples! A healthy and gluten free side dish that is perfect for the Winter nights!
Have you ever had someone scream at you?
If not, you are really lucky. And probably a liar. But I’m changing that right.now.
Okay, I had to get that off my chest. This little skillet is just so oozing with autumn that I can almost hear it shouting at me.
Notice I said “almost” guys. What’s that saying? “A few fries short of a happy meal?” That’s me. I am not “All fries short of happy meal.” Yet.
What am I even talking about?
With Thanksgiving coming up, this would be the perfectamundo side dish for all you creative Caras out there who want to switch it up from the usual stuffing and mashed potatoes.
Come to think of it though, don’t nix those. Especially the stuffing. In my opinion, stuffing is the greatest thing to ever happen to the earth.
Besides Mr. FFF of course.
Roasting the apples with the pumpkin makes everything go super duper soft and tender, except without turning into baby food mush-ola. Additionally, roasting the cranberries brings out their natural sweetness without having to douse on the sugar. However, they still keep that perfect little tart bite that complements the sweetness of the pumpkin and apples.
Let everything get cozy with some maple syrup (Canada represent!) cinnamon, ginger and sage and you have VIP access to the “Flavours of Fall” party.
Have you never heard of it? All the hottest squashes and gourds go.
What is wrong with me?
I do need to address the elephant in the room though; the fresh orange juice. You’re probably a bit confuzzled with all this “Fall-talk” and then suddenly WHAMO there’s…orange juice? 1) This is the first thing I’ve made since moving to Florida. I feel like it would be illegal to not use oranges somehow. 2 )It actually brings out all the natural sweetness in the fruit and really ads a pop of brightness. So, don’t question it, just roll with it.
Finally, there’s brown butter. This is kind of my new obsession. I give it a week and then I’ll have a new favorite thing but, for now, I want all.the.brown.butter. If you are watching fat, you COULD leave this out, but it would not be nearly as good. Butter makes everything better. Browned butter makes everything nuttier, richer, and better-er. It’s a word.
Moral of this whole story? Even if you’re a nervous Nancy and don’t wanna get fancy this Thanksgiving, make this on one of the other 87 days of Fall (or however many there are, I guessed.) I fear you won’t know the true taste of the season if you don’t.
Don’t say I don’t look out for you guys.
Maple Roasted Pumpkin and Apples With Browned Butter
- 1/2 inch A small pumpkin chopped into 1 cubes. (About 5 cups)
- 1 Large apple cut into thin wedges
- 1/2 inch Large sweet onion cut into 1 slices
- 1 Tbsp Olive oil
- 1/2 tsp Cinnamon
- 2 tsps Fresh ginger diced
- 1 Tbsp Garlic minced
- 2 Tbsp Real maple syrup divided
- 3/4 Cup Fresh cranberries
- Squeeze of fresh orange juice
- 2 Tbsp Fresh sage chopped (for garnish)
- 2 Tbsps Salted butter
- Preheat oven to 425 degrees.
- Chop up the pumpkin, apples and onion and mix them all together in a large bowl (one big enough that you can mix them all up without any going flying over the sides!)
- Stir in 1 Tbsp olive oil, cinnamon, fresh ginger, garlic, a pinch of salt and 1 Tbsp of the maple syrup.
- Pour into a cookie sheet or baking dish, so that everything is laying flat in one level.
- Bake for about 15-20 minutes, until the onion is browned and the pumpkin and apples are fork tender.
- While that roasts, its time to get the browned butter ready.
- Add the 2 Tbsp of butter into a small sauce pan and melt on medium heat, stiring a couple times to ensure even melting.
- Once the butter is all melted, watch it like a hawk. It will foam, turn yellow, and eventually begin to go brown. Make sure to keep stiring it fairly regularly.
- Once it has gone a light brown, and begins to smell nutty, take it off the burner.
- If there are a few over browned bits on the bottom, strain them into a small dish using a sieve. Set the butter aside.
- Once the pumpkin and apples are softened, add in the 3/4 cup of cranberries and remaining 1 Tbsp of Maple syrup. Mix it all up on the baking tray, and then squeeze some fresh orange juice over top.
- Pop the tray back in the oven and broil it on HIGH for 2-3 minutes (just until the cranberries begin to soften and burst open.)
- Remove from oven and transfer to a serving bowl.
- Mix in the browned butter and chopped fresh sage and devour!
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTRAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 🙂
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