Roasted Pumpkin with Maple Cream
Yellow and red leaves begin scattering the streets, while scarves and sweaters are brought out of storage. These aren’t the only sure signs of autumn; Pumpkin has long been at the top of fall’s list of signature flavors and continues to grow, from pies to pasta and literally everything in between. Nielsen reported that pumpkin flavored products contributed $361 million worth of sales last year, which was a 79 percent growth from last year!
There’s something to say about real, fresh pumpkin though, rather than the fluorescent orange substance added to a steamy latte or sandwiched between two cookies. Straying away from the trusty can of pumpkin puree can be a little intimidating, but a 2015 Nielsen study revealed that 60 percent of American consumers are actually incorporating more fresh, natural food items in their diets, while 46 percent claim to be consuming fewer processed foods.
ACP Corporate Chef Sandy Gibilisco put together the perfect recipe for indulgent, roasted fresh pumpkin that requires minimal prep time and is sure to attract autumn and pumpkin lovers alike:
Roasted Pumpkin with Maple Cream Sauce
Yield: 4 servings
1 candy pumpkin (pie pumpkin)
1 Tbsp. olive oil
½ tsp. kosher salt
¼ tsp. ground pepper
1 cup whole cream
½ cup maple syrup
1 Tbsp. brown sugar
Pumpkin seeds, for garnish
1. Preheat AXP22 to 520F
2. Place parchment paper on ¼ sheet pan
3. Cut pumpkin in half
4. Sprinkle with salt and drizzle with olive oil
5. Place two halves upside down on sheet pan
6. Place in preheated AXP22 and heat at the following settings:
Time Microwave Fan IR
4:30 60% 0% 100%
7. Test pumpkin with fork to ensure tenderness
8. Combine whole cream, maple syrup and brown sugar to make maple cream.
9. Cut pumpkin in quarters and drizzle with maple cream. Sprinkle with roasted pumpkin seeds.