Maple Roast Pumpkin and Apples With Browned Butter
A quick and easy, roast pumpkin recipe with the sweetness of maple, and apples! A healthy and gluten free side dish that's great for the fall!
Small pie pumpkin
chopped into 3/4 cubes. (About 5 cups)
cut into thin wedges
Large sweet onion,
Grass-fed Salted butter
Squeeze of fresh orange juice
sliced (for garnish)
Preheat oven to 425 degrees.
Mix the pumpkin, apples and onion in a
(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
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 2 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
Mix in the browned butter and chopped fresh sage and devour!