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.
Transform humble roast pumpkin into something special with this maple-glazed roast pumpkin recipe, where wedges caramelise beautifully after a generous coating of Canadian maple syrup for that perfect sweet edge. Roasting brings out the natural sugars in the pumpkin while the maple adds a sticky, golden shine and depth of flavour that makes it hard to stop at one piece. Simple to prepare yet full of seasonal comfort, this roast pumpkin dish pairs brilliantly with roasts or salads.
Looking for more roast pumpkin recipe ideas or tasty ways to cook with pure maple syrup? Keep scrolling to uncover plenty of fresh inspiration!
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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