Maple Glazed Pumpkin

With its beautiful hasselback pattern and a delightful combination of spices, this dish brings out the natural sweetness of pumpkin. Whether you're a beginner or a seasoned cook, this recipe is both easy and impressive. A crowd-pleasing dish that's full of fall flavors. Try it out for your next dinner party or cozy family meal!

Why You'll Love This Recipe

• Versatile: This dish works great as a side for roasts, it's easy enough to serve on a normal weekend, but impressive enough to serve as a Thanksgiving side this or addition to your Christmas dinner.
• Minimal Ingredients: With just a handful of ingredients, you can create a delicious and impressive vegan side dish.
• Fall Vibes: Maple glazed roast pumpkin captures the essence of fall, with warm spices and a sweet maple glaze.
• Impressive Presentation: The hasselback technique turns this into a visual feast, without much extra effort.

Ingredients

• Pumpkin: I recommend using a sugar pumpkin for its natural sweetness and firm texture, perfect for roasting and absorbing the glaze. A butternut pumpkin is also a good choice for this recipe.
• Dried Bay Leaves: These add a subtle, earthy aroma that balances the sweetness.
• Maple Syrup: The star of the glaze, providing a rich sweetness that caramelizes beautifully in the oven.
• Star Anise: Gives the dish a warm, slightly licorice-like flavor that pairs perfectly with the pumpkin.
• Ginger Powder: Adds a bit of spice and warmth to the glaze, enhancing the fall flavors.
• Salt and White Pepper: Essential for seasoning, balancing the sweetness and enhancing the other flavors.

Variation tip: you can experiment with different spices to create your unique, personal glaze. 5 spice powder, cinnamon, nutmeg...

How to Make Maple Roasted Pumpkin

1. Preheat your oven to 200°C (400°F).
2. Halve and peel the pumpkin, removing the seeds. Lay each half with the round side up and make thin cuts without cutting all the way through. Use the wooden spoon trick to prevent slicing too deep.
3. Mix maple syrup, star anise, ginger powder, salt, and white pepper to create the glaze. Brush half of it over the pumpkin halves.
4. Insert bay leaves into the cuts of the pumpkin to infuse their flavor while it roasts.
5. Bake for 30-40 minutes, checking for doneness by piercing with a knife. Brush with the remaining glaze before serving.

That's it!

My tips to make the best Hasselback pumpkin

• Choose the right pumpkin: This recipe works best with a sugar pumpkin or butternut pumpkin, as they hold their shape during roasting and have a sweet, nutty flavor.
• Keep the cuts even: When slicing the pumpkin for the Hasselback effect, ensure the cuts are consistent in depth for even cooking.
• Please don't skip the bay leaves: They add an unexpected yet delicious flavor to the dish. If you don't have bay leaves on hand, use sage or thyme for a different herbaceous note.

What to Serve with Maple Glazed Pumpkin

Maple glazed pumpkin pairs wonderfully with roast beef or pork, a homemade cranberry compote is a nice addition too. For a vegetarian crowd, serve it alongside wild rice or a hearty quinoa salad. Its sweet and savory profile complements rich, earthy flavors, making it a versatile side.

Storage and Leftover Use

You can store leftover maple glazed roast pumpkin in an airtight container in the fridge for up to 2 days. Reheat in the oven at 180°C (350°F) to maintain its texture. Leftovers are fantastic as a topping for a quinoa salad or blended into a cozy fall soup.

How to Prepare the Recipe

To make things easier on the day of serving:

• Prep the pumpkin in advance: Peel, cut, and score the pumpkin a day ahead. Store in the fridge.
• Prepare the glaze early: The maple glaze can be made in advance and stored in the fridge for up to 2 days. Just give it a good stir before using.

Frequently Asked Questions