Roasted pumpkin is a great addition to any celebration table. It is elegant, colorful and just down right exquisite. Pair it with a creamy and silky coconut sauce and you have hit the mother-lode of roasted pumpkins.
This roasted pumpkin recipe can be made with squash as well. Any type will do. The fleshy caramelized sweetness of the pumpkin combined with a slight kick from the chili create a perfect balance that is fully complemented by the subtle hints of vanilla in the coconut cream.
You can use coconut or olive oil to roast the pumpkin or squash. Either one will work wonderfully. Just make sure it is all cooked through so each bite delivers luxurious smoothness.
Here is what you are going to need to make this exquisite roasted pumpkin dish:
Serves eight as a side
1 squash or pumpkin weighing about 2 pounds
2 TBS coconut or olive oil
1 tsp. salt
1 tsp. black pepper
½ tsp. dried chili peppers – optional
1 – 19 oz. (560 ml) can coconut cream
1 tsp. cornstarch
1 tsp. vanilla extract
1 tsp. brown sugar
Cut the squash or pumpkin in wedges or circles – depending on the shape. Keep the rind on.
Preheat your oven to 400 degrees F (200C).
Place the squash on a roasting pan without crowding it. Brush every piece with the oil and season with the salt, pepper and chili pepper if using.
Place the pan in the oven and roast for 50 to 60 minutes – until you can pierce the squash easily with a knife.
While the squash is roasting, place the coconut cream, cornstarch, vanilla extract and brown sugar in a pan. Whisk and cook, at low temperature, stirring constantly, until the sauce begins to boil and thicken. Remove from the heat.
Remove the cooked squash from the oven and place it in a platter. Spoon the coconut sauce on the pieces and serve with extra sauce on the side. Enjoy!
CALORIES 308.6; FAT 28.30 grs (sat 24.89; mono 1.26; poly 0.41); PROTEIN 3.72 grs ; FIBER 3.40 grs; CARBS 15.52 grs; CHOLESTEROL 0.00 mg; IRON 2.38 mg; SODIUM 298.44 mg; CALCIUM 41.65 mg
VEA ESTE VIDEO EN ESPAÑOL: