ROASTED PUMPKIN WITH BRUSSELS SPROUTS, WALNUTS AND DRIED CRANBERRIES RECIPE/TIPS .perfect as an entree with steamed rice or couscous OR a side dish

This is a wonderful Fall dish, it may also be made year round using any yellow or orange fleshed squash, at a pinch you may also use yams or carrots and parsnips too, varying the greens with vegetable green tops and also  field spinach or cabbage.


For 4 ample servings:


4 cups fresh pumpkin, peeled, seeded & cut into 1 inch or bite sized cubes

You must use fresh pumpkin/squash not frozen nor canned.


1 pound Brussels sprouts..try and get the smaller more tender ones

2tbsp grape seed oil

juice 1 lemon/ 1 tbsp

1tbsp walnut or extra virgin olive oil

2tsp  ground cinnamon

sea salt & pepper

1/2 cup raw walnut pieces

1 cup dried cranberries

3 cloves garlic smashed and minced ( optional)

Method:

Place the pumpkin and the sprouts ( bite sized pieces if larger ones are used then halve or cut into 1/4's ) in a large bowl and add the oil &  ground cinnamon, cover lightly and allow to marinate at room temp for 2 hours (or overnight).


In a preheated oven 350F

Place the vegetables in a greased shallow roasting pan or cookie sheet, in 1 layer only. Do not stack the vegetables as they will not cook evenly.

Bake/roast for 30 mins, check that the bottoms are lightly browned , and turn the veggies over, bake for a further 30 mins.

Check tenderness of the veggies particularly the sprouts, then empty the whole tray into a large bowl.

Season with sea salt & pepper to taste

Add the minced garlic

Drizzle with lemon juice and walnut oil

Lightly mix in the fruit and nuts and serve warm.



VARIATIONS:

INSTEAD  OF PUMPKIN ( I PREFER FAIRYTALE) USE BUTTERNUT OR ACORN SQUASHES FOR FALL DINING.

USE ANY OTHER DRIED FRUIT BUT CHOP SMALL

USE ANY OTHER RAW NUT..CHOP ALSO ( RAW SUNFLOWER SEEDS DO NOT NEED TO BE CHOPPED)

FOR LEAFY GREENS ONLY BAKE FOR THE LAST 10 MINUTES OF BAKING THE PUMPKIN

IN PLACE OF  CINNAMON USE ANY OTHER  GROUND SPICE, CARDAMON, I LIKE NUTMEG, AND CLOVES ARE FINE.

INSTEAD OF ROASTING THE SPROUTS, STEAM THEM, DRAIN WELL AND ADD TO THE ROASTED PUMPKIN

IN PLACE OF SPICES ADD ANY MINCED FRESH HERBS, ROSEMARY, THYME, SAGE.

TOP THE VEGGIES WITH MINCED PARSLEY OR CILANTRO