- 0:15 Prep
- 0:50 Cook
- 6 Servings
- Capable cooks
No need for oil – warm pumpkin and apple tastes heavenly when roasted with maple syrup for a savoury side with a difference.
Ingredients
- 1/2 small (about 750g) Kent pumpkin
- 40g butter, melted
- 3 Pink Lady apples
- 2 tablespoons pure maple syrup
Method
- Step 1Preheat oven to 180°C. Cut the pumpkin into 8 wedges and deseed. Cut each piece in half crossways. Transfer to a large bowl. Add two-thirds of the butter and toss to combine. Place on a large baking tray. Bake in oven for 10 minutes.
- Step 2Meanwhile, cut each apple into 8 wedges and core. Transfer to a large bowl. Add remaining butter and toss to combine.
- Step 3Place the apple on tray with the pumpkin. Bake for a further 30 minutes.
- Step 4Reduce oven to 170°C. Drizzle the maple syrup over the pumpkin and apple. Toss to coat. Bake, tossing once halfway through, for a further 10 minutes or until golden and tender.
- Vegetarian
Nutrition
570 kj
Energy
6g
Fat Total
3.5g
Saturated Fat
2.5g
Fibre
3g
Protein
19g
Carbs (total)
All nutrition values are per serve
Notes
Time plan tip: Prepare this recipe to the end of step 3 up to 1 hour ahead. Continue from step 4, 20 minutes before serving. Note: Maple syrup, the boiled sap of the sugar maple tree, has fewer calories and a higher concentration of minerals than honey. There are many imitation maple-flavoured syrups available with little nutritional value, so if you want the real deal, make sure you look for products marked “100% pure maple syrup”.
- Author: Tracy Rutherford
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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