Pumpkin Wedges With Maple-Chipotle Glaze |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Roasted pumpkin and a delicious spicy glaze. Something a little different to add to your Thanksgiving menu. Ingredients:
2 lbs baking pumpkin or 2 lbs squash |
2 tablespoons butter |
1/4 cup finely chopped yellow onion |
1/3 cup chipotle chile in adobo, minced |
3 tablespoons real maple syrup |
1/4 teaspoon salt |
1/8 teaspoon curry powder |
Directions:
1. Preheat oven to 400 degrees. Cut the pumpkin or squash into 4 wedges and remove seeds. Bring a large pot of water to the boil and add the pumpkin; partially covering with water.
2. Boil 10-15 minutes or until fork tender. Drain.
3. Glaze: Melt butter in a small saucepan. Add the onion and saute about 2 minutes or until softened. Stir in the chipotle sauce, maple syrup, salt and curry powder. Heat 1 minute and stir until thoroughly blended.
4. Arrange the pumpkin wedges cut side up in a shallow baking pan. Spoon the glaze over the wedges. Roast approximately 15-20 minutes, basting once with the sauce.
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