This medley of roasted vegetables transitions between the seasons with summer’s last tomatoes and
autumn’s first root vegetables and firm squashes. If you’ve never combined maple syrup and olive oil
before, you’re in for a pleasant surprise. Garnish the dish with toasted pumpkin seeds and serve over
farro for a healthy vegetarian main course.
Roasted Pumpkin with Garlic, Sweet Potatoes and Cherry Tomatoes
1 small sugar pumpkin or other winter squash
2 sweet potatoes
2 red onions
2⁄3 cup (5 fl. oz./160 ml) olive oil
5 fresh thyme sprigs
1 head garlic, halved crosswise
2 Tbs. fresh lemon juice
2 tsp. maple syrup
Salt and freshly ground pepper
1 pint grape or cherry tomatoes
Preheat an oven to 400°F (200°C). Cut the pumpkin into quarters and remove and discard the pulp and seeds. (Alternatively, rinse and roast the seeds separately and use to garnish the dish later.) Cut each pumpkin quarter into 3 wedges. Quarter the sweet potatoes lengthwise. Peel the onions and cut into wedges.
Place the pumpkin, sweet potatoes and onions in a large mixing bowl. Add the oil, thyme, garlic, lemon juice, maple syrup, 1 tsp. salt and 1⁄2 tsp. pepper. Toss to mix well, then spread in a large roasting pan. Roast until the vegetables are cooked through and golden brown, about 45 minutes.
Add the tomatoes to the roasting pan, toss to coat with olive oil and return the roasting pan to the oven until the tomatoes just begin to soften and release their juices, about 15 minutes more. Sprinkle with salt and serve directly from the pan. Serves 4.
Find more simple one-dish dinners in our cookbook
One Pot of the Day by Kate McMillan.