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Roasted pumpkin with chestnut, cinnamon and bay leaves

Golden roasted pumpkin turns sweet and tender, with nutty chestnuts.
Warm cinnamon and bay leaves perfume every bite.
Finish with glossy syrup and olive oil for a cozy, satisfying plate.

side dish ⏱ 30 min 220 kcal / portion 35.0 g carbs / portion (estimated) vegetarian 🔗 Original source

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Roasted pumpkin with chestnut, cinnamon and bay leaves
v3 · rb0e705f985 20260727Z1751 1.3 kg pumpkin 6 tbsp olive oil 4 tbsp maple syrup 10 pieces bay leaf 150 g chestnut 🔥 preheat the oven to 200°C 🔪 cut the unpeeled pumpkin into wedges and discard the seeds 🌀 toss the pumpkin wedges with olive oil, cinnamon, maple syrup, garlic, sage, half the bay leaves, salt, and black pepper 🔥 ⏱ 20-25 min roast the pumpkin until soft and golden 🔥 ⏱ 5 min add the chestnuts and roast 🍽 transfer the roasted pumpkin and chestnuts to a serving platter 🍽 scatter the remaining bay leaves over the top 🍽 drizzle the remaining syrup and oil over the top 🍳 serve warm Roasted Pumpkin 🎃 4 pieces cinnamon stick 3 pieces garlic 20 pieces sage leaf salt to taste black pepper to taste 3 tbsp 2 tbsp bay half · 5 pieces chestnut bay rest · 5 pieces bay leaf syrup rest · 2 tbsp maple syrup oil rest · 3 tbsp olive oil
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Preparation steps

  1. preheat the oven to 200°C
  2. cut the unpeeled pumpkin into wedges and discard the seeds
  3. toss the pumpkin wedges with olive oil, cinnamon, maple syrup, garlic, sage, half the bay leaves, salt, and black pepper
  4. roast the pumpkin for 20-25 min until soft and golden
  5. add the chestnuts and roast for 5 min
  6. transfer the roasted pumpkin and chestnuts to a serving platter
  7. scatter the remaining bay leaves over the top
  8. drizzle the remaining syrup and oil over the top
  9. serve warm

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