Recipe courtesy of William Granger
Roasted Pumpkin and Red Onion with Honey Dressing
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 176
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 21
- Dietary Fiber
- 1
- Sugar
- 17
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 282
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
Ingredients
2 red onions, peeled and quartered
1 pound, 12 ounces pumpkin, peeled and cut into wedges
1/2 teaspoon red chili flakes
3 tablespoons extra-virgin olive oil
Sea salt
2 1/2 ounces honey
1/3 cup red wine vinegar
1 large handful fresh mint leaves
Directions
- Preheat an oven to 400 degrees F.
- Add the onions, pumpkin, red chili flakes, olive oil to a large baking dish, and season with sea salt to taste; toss well to fully coat the ingredients. Roast the vegetables until the pumpkin is soft and golden, about 40 to 45 minutes.
- Pour the honey and red wine vinegar into a small saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes.
- Transfer the pumpkin and onion to a serving dish and then drizzle with the honey dressing and mint leaves.