Maple Syrup Roasted Pumpkin With Pecans Recipes
MAPLE ROASTED PUMPKIN WITH CHILI AND FETA
This is my new favorite way with pumpkin! A fabulous side but also meaty enough to serve as a main. Serves 3 as a main or 6 as a side. ! I made this with pumpkin but it is just as delicious made with squash or (as Dorothy, a reader suggested) sweet potato!
Provided by Nagi | RecipeTin Eats
Categories Roasted Vegetables
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 200C/390F.
- Peel and dice the pumpkin into 1"/2.5cm cubes (no need to peel if using squash or butternut pumpkin). Reserve the pumpkin seeds and give them a quick rinse under the tap.
- Place the pumpkin, pumpkin seeds, onion and walnuts onto a large baking tray. Drizzle with olive oil and maple syrup, then use an egg flip to toss the pumpkin so it is evenly coated.
- Sprinkle the pumpkin with the dried chilli flakes, salt and pepper.
- Roast for 25 minutes, or until the pumpkin is browned and cooked through. Toss once at around 15 minutes.
- Remove from the oven, crumble over feta and garnish with fresh chili and parsley, if using. Serve immediately.
Nutrition Facts : ServingSize 214 g, Calories 165 kcal
MAPLE PECAN PUMPKIN PIE
A hint of maple in the filling, a drizzling over the pecans and a touch in the whipped cream makes traditional pumpkin pie extra ordinary. Land-O-Lakes Cookbook.
Provided by daisygrl64
Categories Pie
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- heat oven to 375*F.
- line a 9" pie pan with pastry, crimp or flute crust, set aside.
- in a large bowl stir together pumpkin, sugar and eggs. add remaining ingredients except (pecans, 2 tablespoon maple syrup, 1/2 cup whipping cream and 1 tablespoon maple syrup).
- pour into prepared pie shell. cover edge of crust with 2" strip of aluminum foil. bake for 40 minutes.
- remove aluminum foil, bake for 15 to 25 minutes or until a knife inserted in center comes out clean.
- arrange pecan halves on top of pie; drizzle or brush 2 tablespoons of maple syrup over pecans.
- in chilled small mixer bowl, beat chilled whipped cream at high speed, scraping bowl often until soft peaks form.
- gradually add 1 tablesppon maple syrup, continue beating until stiff peaks form (1 to 2 min).
- serve pie with whipped cream.
MAPLE SYRUP ROASTED PUMPKIN WITH PECANS
From super food ideas - looks like a tasty vegetarian side. I would use sugar free maple syrup for diabetic reasons.
Provided by ImPat
Categories Pumpkin
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 210C (190C fan forced).
- Lightly grease a large roasting pan.
- Add pumpkin to pan and season with salt and pepper and drizzle with oil and half the syrup and roast for 20 minutes or until jut tender and lightly browned.
- Combine pecans and remaining syrup in a bowl.
- Add pecan mixture to pumpkin mixture and roast for 10 minutes or until pumpkin is tender.
- Serve with the sour cream.
- TIP - you could add 1 teaspoon fresh thyme leaves with the oil in step 3.
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MAPLE CANDIED PECANS - GIMME SOME OVEN
From gimmesomeoven.com
5/5 (24)Estimated Reading Time 8 minsServings 2Total Time 25 mins
- Combine all ingredients in a sauté pan, and toss with a spoon or spatula until the pecans are evenly coated and the spices have mostly dissolved into the maple syrup.
- Cook the mixture on medium heat until the maple syrup comes to a low simmer, stirring occasionally. (We’re looking for small, gentle bubbles here — not a vigorous boil.)
- Reduce heat to medium-low (or whatever temperature works on your stovetop to maintain a low simmer). Continue simmering the mixture for about 20-25 minutes — stirring often — until the liquid in the maple syrup has evaporated and its sugars have crystalized. The maple syrup will go through the following stages: (1) Thin and liquidy: It will simmer and bubble easily, and the pecans will be lightly coated. Stir every 1-2 minutes or so. (2) Thick and syrupy: The bubbles will start to get thicker and slower, and the pecans will start to stick together more. (3) Crystalized and grainy: Once the maple syrup has almost completely evaporated (there may still be some tiny bubbles on the bottom of your pan), you’ll notice that it starts to crystalize and look like microscopic little grains of sugar on the pecans. This is good — it means that they’re nearly ready to go! Once you notice that the maple syrup has just begun to crystalize, go ahead and cook the pecans for 1 more minute. Stir often, e
- Immediately pour the candied pecans out onto a flat surface (like a cookie sheet) covered with parchment paper. Use your spatula to break apart the clumps and spread the pecans out in an even layer. (You can also do this with your fingers, once the pecans have cooled a bit). Then let them cool completely until they reach room temperature.
CREAM OF PUMPKIN SOUP WITH MAPLE PECANS. - HALF BAKED HARVEST
From halfbakedharvest.com
4.3/5 (54)Total Time 40 minsCategory SoupCalories 364 per serving
- 1. Add 1/2 cup maple syrup and the cinnamon stick to a large soup pot, bring to a boil and then reduce the heat to a simmer, simmer for 5-10 minutes or until the maple has thickened and reduced to a syrup. Be careful not to let it get too thick, you just want it to thicken to a honey consistency. 2. Slowly stir the pumpkin puree into the thickened maple syrup. Add the broth, thyme, nutmeg, cayenne and a pinch each of salt and pepper. Cook over medium heat until warmed through, about 10 minutes. Stir in the bourbon, if using, and 1/2 cup cream. Continue to cook another 5 minutes. If desired, add the remaining cream for a creamier soup. If the soup seems too thick, add more broth to thin. Keep over low heat until ready to serve. Remove the cinnamon stick. 3. Meanwhile, make the pecans. Heat a large skillet over medium heat. Add the pecans, 2 tablespoons maple syrup, 2 tablespoons butter, and 1/4 teaspoon cinnamon. Cook, stirring often, until the pecans are toasted and golden, about 5-8 m
- 1.Preheat the oven to 425 degrees. 2. Remove the tops of the pumpkin and scoop out the seeds. Rub the insides of the pumpkins with olive oil, salt, and pepper. Place on a baking sheet and bake for 20-30 minutes or just until soft to touch but not falling in.3. Serve warm with soup inside.
MAPLE ROASTED PECANS RECIPE - FIT FOODIE FINDS
From fitfoodiefinds.com
4/5 (4)Total Time 15 minsCategory SnackCalories 440 per serving
- Place pecans, maple syrup, and cinnamon in a large bowl and mix making sure everything is fully coated.
- Then, spread nuts out on a lined baking sheet and sprinkle with a generous amount of sea salt.
MAPLE GLAZED PUMPKIN SPICE PECANS RECIPE - MOMMA CAN
From mommacan.com
Cuisine American, SouthernTotal Time 18 minsCategory Appetizer, SnackCalories 27 per serving
- Place a small sauce pan on a medium high heat and add real butter, maple syrup, brown sugar. When butter begins to melt stir and add pumpkin pie spice.
- When mixture starts to boil add pecans and cook for another two to three minutes. Make sure all pecans are coated with glaze!
MAPLE ROASTED PECANS | LOVEFOODIES
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4.8/5 (5)Total Time 15 minsCategory SnacksCalories 873 per serving
ROASTED PUMPKIN WITH CRANBERRY AND PECANS - SPRINKLES …
From sprinklesandsprouts.com
3.2/5 (4)Total Time 50 minsCategory SideCalories 198 per serving
- Lay the pumpkin out on a baking sheet then drizzle with 2 tbsp of olive oil then sprinkle with 1 tsp of chopped fresh rosemary, 1 tsp of salt and 1/2 tsp of pepper.
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MAPLE-ROASTED CANDIED PECANS | FEASTING AT HOME
From feastingathome.com
4.7/5 (19)Total Time 15 minsCategory SnackCalories 143 per serving
- Place pecans on a parchment-lined baking sheet in a single layer. Place on the middle rack for 14 minutes. Toss at 10 minutes, and check at 12 minutes, as all ovens are different. You want the nuts to toast a bit, so I try to go to the full 14 mintues.
- Remove from oven. Let cool completely. Break apart. Store in jar, or bowl on the counter for easy snacking.
ROASTED PUMPKIN RECIPE - DINNER AT THE ZOO
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5/5 (13)Total Time 30 minsCategory Side DishCalories 153 per serving
- Preheat the oven to 400 degrees. Slice the stem off the pumpkin. Halve the pumpkin lengthwise and remove the seeds. Cut the halves into 3/4 inch thick wedges.
- In a small bowl mix together the olive oil, maple syrup, brown sugar, cinnamon and salt and pepper to taste.
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- Spread the pecans on 1 baking sheet and roast, stirring once, until lightly toasted, 3 to 5 minutes. Immediately dump the pecans on a plate to cool and wipe any broken nubbins of pecans from the baking sheet.
- In a medium bowl, toss the Brussels sprouts with 1 tablespoon oil and season with salt and pepper. Spread in an even layer on 1 baking sheet and transfer to the oven. Roast for 10 minutes.
- In the same bowl, stir together the pumpkin, the remaining 2 tablespoons oil, and maple syrup. Spread the maple-coated pumpkin on the second baking sheet. After the sprouts have been roasting for 10 minutes, slide the pumpkin into the oven. Roast both sheets of vegetables until tender, stirring once, 20 to 25 minutes more.
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