Roasted Pumpkin Appetizer with Red Onion and Rosemary
0
0
⏳ Time
45 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Roasted pumpkin appetizer with red onion and rosemary
Ingredients
- Butternut Squash - 2 lbs
- Olive Oil - 2 tablespoons
- Spanish onions - 1 head
- Salt - to taste
- Dried Rosemary - 1 teaspoon
- Maple syrup - 1 tablespoon
- Dijon Mustard - 1 tablespoon
Step by Step guide
Step 1
Preheat the oven to 428°F.
Step 2
Peel and thinly slice the onion. Cut the pumpkin lengthwise into 4 pieces, remove the seeds, and slice it very thinly crosswise. Transfer everything to a bowl and add 1 tablespoon of olive oil and salt. Mix well. Spread in a single layer on a baking sheet.
Step 3
Place in the oven for about 30 minutes until tender and golden.
Step 4
Meanwhile, in a bowl, mix the remaining oil, rosemary, maple syrup, and mustard. Add the pumpkin and toss to combine.
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