600gsmall pumpkin or butternut squash(deseeded and cut into wedges)
1tbspolive oil
½tspsalt
½tspblack pepper
2tbspmaple syrup
Instructions
Preheat the oven to 180CFan/200C.
De-seed the pumpkin or squash and cut into wedges. Place the pumpkin onto a non-stick tray and add the olive oil, salt and pepper. Give everything a good toss together so the pumpkin is well coated in the oil and seasoning.
Now place the pumpkin skin side down in the tray. This stops the pumpkin flesh from sticking to the baking tray.
Place the tray into the oven and roast the pumpkin for 30 minutes, until the pumpkin is tender and just starting to catch around the edges.
Remove the tray from the oven and drizzle over the maple syrup, ensuring that the pumpkin flesh is covered.
Return the tray to the oven for a further 5 minutes so the maple syrup becomes sticky.
Take the tray from the oven and serve immediately.
Nutrition Facts
Oven Roasted Pumpkin with Maple Syrup
Amount Per Serving
Calories 127Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 302mg13%
Potassium 554mg16%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 9g10%
Protein 2g4%
Vitamin A 15946IU319%
Vitamin C 32mg39%
Calcium 84mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Course : Canape, Starter, Side, Side Dish
Cuisine : American
Keyword : easy roasted vegetables, how to roast pumpkin, oven roasted vegetables