Capture the essence of the season by making this dish of Roast Pumpkin With Maple Syrup, Cranberries, And Apples.
Every fall, my tiny town hosts a pumpkin fair that draws visitors from all over the state, eager to explore more than a hundred stands featuring not only every variety of pumpkin you can imagine, but also an array of delicious pumpkin-based delights. There’s a stand serving spicy pumpkin soups and chilis ladled from massive cauldrons that look like something out of a storybook, at least ten stands offering sweet pumpkin treats (oh, those glazed pumpkin cookies!), and even a pizza truck dishing out pumpkin-topped pies. To say this is my most anticipated event of the season would be an understatement. Truthfully, it’s the highlight of my fall!
Armed with my grandmother’s trusty shopping trolley (yes, really) and an empty stomach, I set out bright and early, full of delicious expectation. By the end of the day, I’ve certainly had my fill of pumpkin treats, and the best part? Returning home with that trolley bursting at the seams with pumpkins of all shapes and sizes. It’s a good thing the fair happens on a Friday, because the rest of my weekend is devoted to hibernating in the kitchen, crafting all things pumpkin!
One dish I can hardly wait to make is my roast pumpkin with maple syrup, cranberries, and apples. Tender chunks of sweet pumpkin and apple, tangy cranberries, warm spices, earthy sage, and nutty brown butter come together to create a side dish that embodies the essence of the season. It’s so delicious it deserves a spot on every holiday table—but I don’t just save it for special occasions! Give it a try, and I promise you’ll also find yourself making it again and again.
Is Roast Pumpkin With Maple Syrup, Cranberries, And Apples Healthy?
It certainly is! The pumpkin adds plenty of beta-carotene, the apples are a good source of fiber, and the cranberries are rich in vitamin C and other antioxidants. Yes, there’s a small amount of maple syrup and butter, but not enough to warrant a warning.
How To Cut A Pumpkin For Cooking
Start by placing your pumpkin on a sturdy cutting board to prevent slipping. Using a sharp, heavy-duty knife, carefully insert the tip of the blade into the top of the pumpkin near the stem. To avoid accidents, keep your non-dominant hand well away from the blade. With the palm of your dominant hand on the knife handle, press firmly and steadily to push the blade into the pumpkin. As you cut, you’ll notice the pumpkin will naturally start to split open.
Once the pumpkin is halved, finish slicing it into two equal parts. Then, cut each half in half again to create four quarters. Using a small spoon or an ice cream scoop, gently scrape out the seeds and fibrous strands from each quarter. If you’d like, you can save the seeds for roasting later! Next, carefully cut the quarters into strips. Then, chop the strips into three-quarter-inch cubes. Your pumpkin is now ready to be roasted!
How To Make Ahead And Store
This dish tastes best fresh from the oven. Once cooled, however, leftovers can be stored in an airtight container in the fridge for up to 3 days. You can warm them up, but I also love eating cold! Freezing is not recommended, as it will affect the textures in the dish.
Serving Suggestions
Though this is certainly a stellar dish at any holiday table, I also love serving it for lunch over a bowl of Instant Pot Quinoa or Brown Rice with perhaps a scattering of crumbled feta.
If you’re also a fan of all things pumpkin, be sure to give this Turkey-Pumpkin Chili a go. It really reminds me of the one sold at the fair!
Ingredients
- 1 small pie pumpkin (about 5 cups) chopped into 3/4-inch pieces
- 1 large apple cut into thin wedges
- 1/2 large, sweet onion roughly chopped
- 1 tablespoon olive oil
- 1/2 teaspoon cinnamon
- 2 teaspoons fresh ginger minced
- 1 tablespoon garlic minced
- Pinch of salt
- 3 tablespoons maple syrup divided
- 2 tablespoons grass-fed, salted butter
- 3/4 cup fresh cranberries
- Squeeze of fresh orange juice
- 2 tablespoons fresh sage sliced (for garnish)
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Mix the pumpkin, apples and onion in a large bowl.
- Stir in the olive oil, cinnamon, fresh ginger, garlic, a pinch of salt, and 1 tablespoon of the maple syrup. Transfer to a baking dish.
- 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. Place the butter in a small saucepan and melt on medium heat, stirring a couple times to ensure even melting.
- Once the butter is melted, watch it like a hawk. It will foam, turn yellow, and eventually begin to brown. Make sure to keep stirring it regularly. Once it has turned 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 cranberries and rest of the 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. Stir in the browned butter, garnish with fresh sage, and devour!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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