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All public Recipes -> Dinner -> Roasted Pumpkin with Fall Vegetables

Roasted Pumpkin with Fall Vegetables

By: Brianna A.

Description:
Time:	1 hr (15 min to prepare, 45 min to cook)
Meal type:	Dinner
Ethnicity:	American
Number of Servings:	6
Ingredients:
1 each to 3 lb. pie or sugar pumpkin 1 tablespoon each olive oil and melted butter (I just used 2 of olive oil) 0.5 teaspoon salt 2 each large carrots, sliced 4 each small red potatoes, halved and sliced 1 each apple, halved, cored and cut in 12 slices (I used Granny Smith) 1 each medium onion, diced (I used 1 cup sliced green onions) 3 each cloves garlic, thinly sliced 1 teaspoon fresh thyme leaves, chopped, or 1/4 teaspoon dried 0.125 teaspoon ground pepper
Directions:
1. Heat oven to 400 F. Have ready a 15 1/2 x 10 1/2 inch pan. 2. Cut top of pumpkin, about 2 in. below stem. Scrape out seeds and stringy pulp with a spoon. 3. 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 the pan. Pile carrots, potatos, 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. 4. 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.
Notes:

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