Roasted Pumpkin with Thyme, Honey & Pecans
A delightful autumn dish showcasing sweet pumpkin, aromatic herbs, and crunchy pecans, perfect as a side for gatherings.
Ingredients
Pumpkin Preparation
- 1 small sugar pumpkin (approx 3lbs) Ideal for roasting, sweet and rich flavor.
Sauce Ingredients
- 1/3 cup melted ghee or butter (or coconut oil) Butter adds creaminess; ghee gives nutty depth.
- 2 tbsp honey (or maple syrup if vegan) Adds sweetness that caramelizes during roasting.
- 1/2 tsp cinnamon Enhances the natural sweetness.
- 1/2 tsp thyme Fresh variety brings aromatic flavor.
- 1/3 tsp salt Balances flavors.
- 1/4 tsp pepper Adds a pleasant bite.
- 1/4 tsp chili powder Adds warmth and intrigue.
- 1/8 tsp nutmeg Rounds out the flavor profile.
- 1/3 cup chopped pecans Adds crunch and nuttiness.
Instructions
Preparation
- Preheat your oven to 350ºF (175ºC).
- Cut the pumpkin in half lengthwise and remove the seeds. Cut into large wedges (3-4 inches).
Sauce Creation
- Melt ghee or butter in a saucepan over medium heat. Stir in honey, cinnamon, thyme, salt, pepper, chili powder, and nutmeg.
- Simmer for 2 minutes, then stir in chopped pecans.
Roasting
- Coat pumpkin wedges with the sauce and place in a baking dish. Roast for 30 minutes or until tender.
Finishing Touches
- Drizzle excess sauce over the roasted pumpkin and garnish with fresh thyme before serving.
Notes
For vegan, use coconut oil and maple syrup. Store leftovers in an airtight container in the fridge for up to 3 days. Can freeze for 2 months.