Fall is here, and with the change in the seasons comes a desire for a hearty side dish to go with some cooler temperatures. Amy Traverso, who's the Senior Food Editor at Yankee Magazine, stopped by Tonia's Kitchen with a great idea for sugar pumpkins. Amy told Tonia she uses them in her recipe for Walnut Rosemary Glazed Pumpkin Wedges, which really makes for a nice side dish for your upcoming Thanksgiving feast, or other big holiday meal
Yield:
4-6 servingsIngredients
1 medium sugar pumpkin (also known as pie pumpkin)
3 tablespoons olive oil
3 tablespoons maple syrup
1¼ teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
¼ cup firmly packed brown sugar
¼ cup walnut pieces
1 teaspoon fresh rosemary leaves, chopped
Instructions
Preheat your oven to 400°F and set a rack to the middle position. Line a large rimmed baking sheet with parchment paper.
Slice off the top ¼ inch of the pumpkin to remove its stem. Cut in half lengthwise and scoop out the seeds. Cut each half crosswise into wedges about 1½ inches wide at their widest point.
In a large bowl, toss the pumpkin slices with the olive oil, maple syrup, 1 teaspoon salt, and pepper. Arrange the wedges, skin side down, on the prepared baking sheet and transfer to the oven to cook for 15 minutes. Meanwhile, in a food processor, pulse the brown sugar, walnuts, rosemary, and remaining ¼ teaspoon salt until the mixture looks like wet sand with small pieces of walnuts.
Remove the pumpkin from the oven and sprinkle evenly with the brown sugar mixture. Return to the oven and roast until the slices are golden brown and the walnuts are toasted, 10 to 12 minutes more.
