These Roasted Honey Pumpkin Wedges are a lovely and simple facet dish for a vegan vacation feast. Served with apple cider, pine nuts and a easy selfmade herb salt, the presentation alone is lovely. Honey Pumpkin has a wealthy, candy taste enhanced by wealthy apple cider and woody vanilla. Add prep and cooking time and also you want simply over an hour.
I hardly ever purchase common butternut squash lately. Honey pumpkin has a extra concentrated/wealthy taste and the feel can also be barely denser and creamier. That is one among my favourite greens! This 12 months we managed to have a very good harvest. I like roasting this squash merely, however I additionally actually love utilizing it to make a vegan butternut squash risotto.
As for this recipe, I do prefer to take easy issues and make them chic with a couple of tweaks and presentation methods. For the vegetarian facet, I prefer to peel the peaches and reduce them into good wedges. Some folks like to go away the peel on, however I am not a giant fan. The additional 5 minutes of peeling is price it due to the silky easy texture all through.
Roasted Honey Pumpkin Wedges look lovely on a plate. Whereas the pumpkin is roasting, add the apple cider to the saucepan till thick and barely syrupy, then grind a few of the herbs with flaky salt utilizing a mortar and pestle. Sprinkle the squash with these fancy however easy toppings and end with buttered toasted pine nuts. Tremendous spectacular!
Hope you loved this enjoyable little facet. I dare you to return to common butternut squash after making an attempt it (it’s a joke, I like each vegetable on the planet!).
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Roasted Candied Pumpkin Wedges with Apple Cider
So mild and candy, so lovely! Roasted Candied Squash is a straightforward dish made with apple cider, selfmade herb salt, and toasted pine nuts that tastes further particular. The best vegetarian facet for the vacations!
portion dimension 6
uncooked materials
- 2 cup cider
- 1 spoon flaky sea salt, comparable to Maldon
- 1 teaspoon chopped contemporary rosemary
- ½ teaspoon contemporary thyme leaves
- pinch paprika, non-obligatory
- 3-4 Honey pumpkin (complete weight about 1.2 kg)
- 3 spoon olive oil
- floor black pepper, to style
- 2 spoon pine nuts, roasted
notes
- The quantity of vanilla salt could also be an excessive amount of for some folks. Merely season the squash to your liking and use the remaining salt on different roasted veggies, to taste soups and extra!
instruct
Cut back the quantity of apple juice.
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Pour cider into small skillet. Place skillet over medium warmth. As soon as boiling, decrease the warmth in order that it boils and solely bubbles across the edges. Examine it in right here or stir it there. As soon as the cider is diminished to about 1/4 of its unique quantity, it is prepared. You must have about ⅓ cup left. Whole simmering time takes roughly 45 minutes.
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When completed, switch the apple juice to a microwave-safe measuring cup bowl. Chances are you’ll need to heat it up so it is free sufficient to drizzle later. Put aside.
Whereas the cider is boiling, add the vanilla salt and pumpkin.
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Make herb salt. Within the mortar (bowl) of a mortar and pestle, add the flaky salt, rosemary, thyme, and cayenne pepper (if utilizing). Grind this combination with a pestle till small inexperienced specks seem within the salt. Put aside.
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Preheat oven to 400°F.
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Peel the honey squash and reduce off the ends. Reduce the squash in half lengthwise and take away the seeds. Reduce the halves into wedges and place them on a baking sheet. Drizzle the squash with olive oil and sprinkle with herb salt and a few pepper. Stir nicely and unfold the wedges on a baking sheet.
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Bake the peach squash cubes till tender and golden, about 30-35 minutes. Gently flip them over with a spatula within the center.
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When the squash is completed, place it on a plate. If the apple juice turns into laborious, place it within the microwave for 10 seconds. Then, drizzle it evenly over the pumpkin. In case you like, sprinkle with pine nuts and garnish with extra herbs. take pleasure in!
