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Maple and mustard glazed pumpkin
heartfoundation.org.au|Helpline 13 11 12

Maple and mustard glazed pumpkin

50 minutes (15 minutes)
Serves 6 (as a side)
  • 1.3 kg kent pumpkin 
  • 2 red onions, cut into wedges  
  • ½ teaspoon ground cinnamon 
  • 1 tablespoon olive oil 

Maple and mustard glaze: 

  • 2 tablespoons maple syrup  
  • 1 tablespoon wholegrain mustard 
  • 1 tablespoon fresh thyme leaves, plus extra to serve 
  • 1 teaspoon salt-reduced soy sauce 
  1. Cut pumpkin into 12 wedges. Remove seeds but leave skin on. Place pumpkin and onion in a large roasting pan, sprinkle with cinnamon, drizzle with oil and toss well.  
  2. Bake in a 200C oven (fan-forced) for 40-45 minutes, turning pumpkin and onion halfway, until tender. 
  3. Meanwhile, to make glaze, combine maple syrup, mustard, thyme and soy sauce in a small bowl. 
  4. Drizzle glaze over pumpkin and onions. Return to oven. Bake for further 8-10 minutes or until pumpkin and onion are browned and glaze is sticky. 
  5. Sprinkle with extra thyme to serve.  

Tips

  • Replace maple syrup with honey, if preferred 
  • If fresh thyme is unavailable, use 1½ teaspoons dried thyme leaves. 

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