Roasted Pumpkin and Fall Vegetables
Yield: Approximately 6 servings
One 3 lb. sugar pie pumpkin
1 tablespoon each olive oil and melted butter
1/2 teaspoon sea salt
2 large carrots, sliced
4 small red potatoes, halved and sliced
1 apple, halved, cored and cut in 12 slices
1 medium onion, diced
3 cloves garlic, thinly sliced
1 teaspoon fresh thyme leaves, chopped, or 1/4 tsp dried
1/8 teaspoon ground pepper
Heat oven to 400 degrees F. and have a 15 1/2 x 10 1/2 inch pan ready. Cut top of pumpkin about 2 inches below stem and scrape out seeds and pulp with a spoon. Mix oil and butter in a small cup and lightly brush some inside pumpkin, then sprinkle with 1/4 teaspoon of the sea salt. Place cut side down at one side of the pan and pile carrots, potatoes, apple, onion and garlic at other end of pan—and drizzle with remaining oil mixture, then sprinkle with the remaining salt, the thyme and pepper. Toss to coat, then spread out.
Roast 30 minutes, turning vegetables over once. Increase oven temperature to 450 degrees F., turn pumpkin over and continue roasting 15 minutes--turning vegetables once more, until vegetables and pumpkin are tender. Fill pumpkin with vegetables and cut in wedges to serve.