Roasted Caramelised Pumpkin With Pecans Vegan
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4 as a side dish
- 1 pumpkin (mine was around 1.2/2.6lbs kilos)
- 2 large onions, peeled and cut into sixths
- 4 tablespoons oil
- 1 teaspoon brown sugar
- 1 cup pecans, roasted (must be roasted)
- Salt and pepper for seasoning
- Chopped parsley
Step 1 - Preheat oven to 210/420f and line a large baking tray with parchment. Cut the pumpkin in half and peel and remove the seeds (see tips above). Add the pumpkin and onion segments to the tray.
Step 2 - Whisk the oil and brown sugar together and drizzle over the pumpkin. Roast for 20-25 minutes (the exact time depends on how big the pieces are). Season with salt and pepper and chopped parsley. Halve the toasted pecans and add to the pumpkin and onion pieces just before serving (do not add pecans until the last minute or they will go soft).