- 1/2 lb. pumpkin*, peeled and cut into 1" inch pieces
- 1/2 lb large brussel sprouts (about 10), washed, ends cut off and halved
- 4 cloves garlic, chopped
- coarse sea salt
- cracked black pepper
- blue tuscan rosemary (this is what I had on hand, but feel free to substitute any variety of rosemary)
I thought I was working with your everyday pumpkin when I set out to make this dish. It looked like a small pumpkin and had the same consistency prior to cooking. *When it came time to tasting the dish, however, the pumpkin was much sweeter than what I've made in the past. I took to the handy internet and it turns out that what I cooked was actually red kabocha squash (similar to kabocha, but slightly sweeter). Apparently, though usually dark green in its outer color, some varieties are bright orange on the outside.
I personally really enjoyed the slightly sweet and savory combination, and think this recipe would work great on various types of winter squash.
Preheat oven to 400 degrees F.
In medium size roasting pan, combine pumpkin, brussel sprouts. Drizzle olive oil over vegetables, using your (washed or with food handling gloves (yes, I keep a box on hand), of course!) hands to cover the vegetables in the oil. Add chopped garlic, sprinkle sea salt and cracked black pepper to taste, and rosemary. Using a wooden spoon, mix up all ingredients one last time and place in oven.
Cook for 25 minutes, then lightly mix vegetables to ensure even cooking. Reduce to 375 degrees and cook for another 15-20 minutes. Using a fork, check consistency: the squash should be tender and the brussel sprouts should be slightly caramelized, slightly tender, but not mushy.
Serve as a side with your favorite fish, or atop a heap of quinoa for a hearty veggie bowl. Bon appétit!