Maple-Glazed Roast Pumpkin
Vegan / Mains / Sides / Starters / Vegetarian
Ingredients
- Half a pumpkin, skin on, cut into wedges (remove and save the seeds for later)
- 2 tbsp ground cinnamon
- 3/4 cup olive oil
- 2 tbsp pure maple syrup
- 1 garlic clove, crushed
- 1/4 cup pumpkin seeds, roasted
- Salt and black pepper
Method
- Preheat the oven to 180°C / 200°C fan.
- Halve the pumpkin and cut into wedges and large chunks.
- In a bowl, drizzle over olive oil, maple syrup and cinnamon and coat evenly.
- On a large baking tray, spread pumpkin and season with salt and pepper.
- Bake for 40–60 minutes until soft and turning golden brown on the edges.
- On a separate baking tray, roast the pumpkin seeds gently at 160°C / 180°C fan for 6–8 minutes then leave to cool. Scatter seeds over roasted pumpkin and serve.
Learn how to roast pumpkin perfectly with this mouth-watering, maple-infused roast pumpkin recipe.
The combination of olive oil and garlic delivers unbeatable flavour, while pumpkin seeds add a crispy texture to the dish. It’s perfect to serve up as a hearty side dish or a vegetarian main course, easily satisfying everyone! The roast pumpkin is enhanced with the natural sweetness of maple syrup and subtly spiced with warming cinnamon to see you through the cooler seasons.
Want more recipes like this delicious maple-glazed pumpkin? Browse more of our sides, starters and vegan dishes below!
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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