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Maple Cinnamon Roasted Pumpkin

with Vegetable Broth Concentrate Classic Veggie
Gluten Free Vegetarian
recipe-difficulty
Easy peasy
recipe-serves
6
ready-in
40mins

Caramelised pumpkin wedges with maple, warm spice and a snowy shower of parmesan make a delicious addition to the Christmas table. Vegetable Broth Concentrate brings out the pumpkin’s natural sweetness and adds just enough savoury flavour to keep everyone coming back for more.

Nutrition Information (per serve):
Protein: 3.8g
Carbohydrates: 18.2g
Fat: 4.6g
Fibre: 2.8g

 

Sides & Snacks
Modern Wellness Cuisine
Pantry Items
View in metric

• 2.2 lbs kabocha squash (or butternut / Kent pumpkin)
• 1 tsp Vegetable Broth Concentrate
• 1 tbsp olive oil
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• Pinch of ground cinnamon
• Pinch of ground nutmeg
• 1 tbsp pure maple syrup
• ⅓ cup finely grated Parmesan cheese

1. Preheat oven to 400°F (200°C). Scoop out and discard seeds from the squash.

2. Slice squash into crescent moon wedges and arrange on a parchment-lined rimmed baking sheet.

3. Add Vegetable Broth Concentrate, olive oil, salt, black pepper, cinnamon, nutmeg, and maple syrup. Toss well until wedges are evenly coated.

4. Roast in the oven for 25–30 minutes until tender and caramelized on the edges.

5. Transfer roasted pumpkin wedges to a serving platter and finely grate Parmesan cheese over the top.

Notes
To make dairy-free or strictly vegan, substitute dairy Parmesan with a dairy-free Parmesan alternative or nutritional yeast.