Roasted Pumpkin

Roasted Pumpkin

Maple Roasted Pumpkin

 

~~Pumpkins are everywhere and in everything this time of year.  This is a roasted pumpkin recipe you will want to add to your collection to use during the fall season.  It just may become a part of your Thanksgiving meal tradition!  You can adapt this recipe according to your food sensitivities or detox plan.

INGREDIENTS

  • 2 lb pumpkin, peeled and cubed
  • 2 red onions, peeled and each onion cut into 12 wedges
  • ¼ cup walnuts, roughly chopped
  • 3 tbsp maple syrup
  • 3 tbsp olive oil
  • 1/2 tsp of salt or more to taste

GARNISHES

  • ¼ cup feta cheese
  • 2 tbsp balsamic vinegar
  • a couple of handfuls of fresh baby spinach

PREPARATION

  1. Preheat oven to 400F.
  2. Peel and dice the pumpkin into 1″ cubes.
  3. Place the pumpkin, onions and walnuts onto a baking tray.
  4. Drizzle with olive oil and maple syrup.
  5. Use your hands to toss everything so it is evenly coated.
  6. Sprinkle with salt about 1/2 tsp, add more to taste when done.
  7. Roast for 25-35 minutes, or until the pumpkin is browned and cooked through. Toss once at around 15 minutes.
  8. Remove from the oven.
  9. Toss with balsamic vinegar, crumble over feta and toss in the fresh baby spinach.
  10. Serve immediately.

Recipe and photo from Lena’s Kitchen Blog

Find more healthy recipe options throughout the Revolution Health Medical Center blog and on our pinterest boards.

Interested in learning more about nutrition and a healthy eating lifestyle?  Our doctor-supervised nutrition programs are custom-tailored to address your specific medical conditions, eating and exercise habits and health goals. Our doctors will provide the one-on-one support and guidance you need to achieve healthful eating habits that last a lifetime.

 

Simple Changes.  Powerful Results.

 

The information provided on this site is not intended to be a substitute for individual medical advice in diagnosing or treating a health problem. Please schedule a private consult about your health concerns.

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