30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Maple Juniper Roasted Pumpkin
A sophisticated take on roasted pumpkin, utilizing Kabocha squash and a fragrant brown butter sage sauce. Finished with toasted pumpkin seeds for added crunch.
Total Time
90
Yield
4
Calories
350 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
Baking sheet, Small saucepan, Knife, Spoon, Whisk •
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Instructions
Preheat oven to 425°F (220°C).
Cut the Kabocha squash in half, scoop out the seeds, and score the flesh in a crosshatch pattern.
In a small saucepan, combine all Maple-Juniper Glaze ingredients. Simmer over medium heat for 5 minutes, or until slightly thickened. Remove from heat.
Brush the cut sides of the Kabocha squash with the Maple-Juniper Glaze.
Place the squash cut-side up on a baking sheet.
Roast for 60-75 minutes, or until the squash is tender and easily pierced with a fork. Baste with glaze halfway through roasting.
While the squash is roasting, prepare the Brown Butter Sage Sauce. Melt the butter in a small saucepan over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma. Add the sage leaves and cook for 1-2 minutes, or until crispy. Remove from heat.
Once the squash is roasted, drizzle with the Brown Butter Sage Sauce and garnish with toasted pumpkin seeds. Serve immediately.
