This is the pumpkin that the seeds for the recipe of Roasted Pumpkin Seeds came from, remember? I promised you I was going to cook one of the pumpkins that I personally stripped from the pumpkin plant. The pumpkin was big so I took half to make this recipe and the other half was made into a pumpkin cheesecake.
I have to confess I was not sure what to expect from this recipe, but after I served it as a side dish on my last get together my guests liked it so much that I wanted to share it with all of you. I hope you enjoy it too. What’s on it? Well, Pumpkin of course, cinnamon sticks, honey, dried figs and apricots among a few more ingredients. There are lots of pumpkins at the green market so I suggest this vegetarian dish as one of your Thanksgivings side dishes. It is really a dish with lots of character and lots of flavors. This dish combines great balance for sweet and savory, good reasons why it could be a great alternative to transition your dinner into dessert.
- 4-5 lbs. Pumpkin, sliced on large wedges
- 2 cups dried apricot
- 2 cups dried figs
- 6 sprigs of fresh rosemary leaves
- ¼ cup Olive oil
- Salt and fresh ground black pepper
- ¼ cup honey or maple syrup
- 4 cinnamon sticks
- 1 large bay leaf, freshly ground (optional)
- ½ cup water
Preheat oven to 400 degrees F (200 degrees C).
Place the pumpkin, dried figs and apricots in a large bowl; add rosemary leaves, oil and season with salt and fresh ground black pepper. Add the honey and toss well. If using bay leaf add now.
Wrap a large baking sheet in aluminum foil or simply grease it with a little bit of olive oil.
Place the pumpkin skin down in the baking sheet. Incorporate the cinnamon sticks and water.
Bake it for 50 minutes or until the pumpkin is tender and have taken color. If necessary stir it during cooking to make sure all sides are moist and similar in appearance.
Keep adding a little bit of water to the edge of the baking sheet to ensure the moistness does not dissipate. When done taste and adjust seasoning if necessary. Serve hot.
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