Maple Roasted Pumpkin
I love finding ways to use up the odds and ends of leftovers in my fridge and cupboard this time of year. It feels like a challenge, but also allows me to stretch what we have while delaying a trip to the market for just one more day. I had a big pumpkin left in my basket after an overzealous market shop that was on the verge of going bad which meant it was on the menu for dinner. Low and behold, it turned out better than I dreamed and now it’s the first thing I do when I can’t resist that beautiful pumpkin at the market.
Ingredients:
1 small pumpkin or squash, peeled and sliced
(we love kabocha, honey nut, and acorn)
2 tablespoons olive oil
1 teaspoon salt
2 tablespoons maple syrup)
Directions:
Preheat your oven to 400 degrees F.
Line a baking sheet with parchment and place your sliced squash on top. Pour the olive oil and maple syrup on top and rub to coat. Sprinkle the salt on top and pop the pan in the oven.
Roast for about 30 minutes until the edges start to brown and you can easily stick a fork in the slices.
