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Roasted Pumpkin with Fall Vegetables




Source of Recipe


BH&G Website


Recipe Introduction


LyndaMc994 WFD 1999


List of Ingredients




3 pounds pumpkin, pie or sugar pumpkin
1 tablespoon olive oil
1 tablespoon melted butter
1/2 tablespoon salt
2 large carrots, sliced
4 small red potatoes, halved and sliced
1 Granny Smith apple, halved, cored and cut in 12 slices
1 medium onion, or 1 cup sliced
green onions, diced
3 cloves garlic, thinly sliced
1 teaspoon fresh thyme leaves, chopped or 1/4 tsp dried
1/8 teaspoon ground pepper

Recipe



Preheat oven to 400°.

Cut top of pumpkin, about 2 inches below stem. Scrape out seeds and stringy pulp with a spoon.

Mix oil and butter in a small cup. Lightly brush some inside pumpkin, then sprinkle with 1/4 tsp of the salt. Place cut side down at one side of a 15 1/2 x 10 1/2 inch pan. Pile carrots, potatoes, apple, onion and garlic at other end of pan. Drizzle with remaining oil mixture, then sprinkle with the remaining salt, the thyme and pepper. Toss to coat, then spread out.

Roast 30 minutes, turning vegetables over once. Increase oven temperature to 450 F, turn pumpkin over and continue roasting 15 minutes, turning vegetables once more, until vegetables and pumpkin are tender. Fill pumpkin with vegetables. Cut in wedges to serve. Serves 6.

Note:
This is also great served as a "dessert" -- using a sugar pumpkin, all butter, apples, cranberries, maple syrup, freshly grated nutmeg