Baked pumpkin with maple and lemon glaze
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 161, total fat 6 G., saturated fats 4 G., proteins 2 G., carbohydrates 29 G., fiber 3 G., cholesterol 15 mg, sodium 46 mg, sugar 11 G.
Calories 161, total fat 6 G., saturated fats 4 G., proteins 2 G., carbohydrates 29 G., fiber 3 G., cholesterol 15 mg, sodium 46 mg, sugar 11 G.
For a gorgeous fall side dish, roast pumpkin wedges in a glaze made with natural maple syrup and freshly squeezed lemon juice, with red pepper flakes adding a touch of heat that perfectly balances the sweetness of the pumpkin and glaze.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 kg butternut squash or calabash
- 1/3 tbsp. maple syrup
- Zest and juice of 1 lemon
- 0.5 tsp red pepper flakes
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Cooking the dish according to the recipe:
- Slice 2 kg butternut or calabash squash thickly and remove the seeds. Place cut-side up in a baking dish. Combine 1/3 cup maple syrup with 1/3 cup water, the zest and juice of 1 lemon, 1/2 teaspoon red pepper flakes, and a pinch of salt and black pepper; drizzle over the squash.
- Spread 4 tablespoons of butter on top. Bake for 20 minutes at 350°F (175°C), then turn the squash over and bake until tender and charred, another 25 minutes, basting with the juices halfway through.
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