Roasted VeggiesYields: 6 Servings
Prep Time: 20 Mins
One 3-pound pie or sugar pumpkin
1 Tbsp each olive oil and melted butter
1/2 Tsp salt
2 Large carrots, sliced
4 Small red potatoes (12 ox), halved and sliced
1 Golden Delicious apple, halved, cored and cut in 12 slices
1 Medium onion, diced
3 Cloves garlic, thinly sliced
1 Tsp chopped fresh thyme leaves or 1/4 tsp dried
1/8 Tsp freshly ground pepper
1. Preheat oven to 400*deg;F. Have ready a 15 1/2×10 1/2-inch baking dish or jelly-roll pan.
2. Cut top off pumpkin, about 2 inches below stem. Scrape out seeds and stringy pulp with a spoon.
3. Mix oil and butter in small cup. Lightly brush some inside pumpkin, then sprinkle with 1/4 tsp of the salt. Place cut side down at one end of pan. Pile carrots, potatoes, apple, onion and garlic at the other end of pan. Drizzle with remaining oil mixture, then sprinkle with remaining salt, the thyme and pepper. Toss to cat, then spread out.
4. Roast 30 minutes, turning vegetables over once. Increase over temp to 450 degrees, turn pumpkin over and continue roasting 14 mins, turning vegetables once more, until vegetables and pumpkin are tender. Fill pumpkin with vegetables. Cut in wedges to serve.