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!
