PUMPKIN A VEGETABLE RECIPES

ROASTED PUMPKIN WITH ROOT VEGETABLES AND BROCCOLI RECIPE ...

Roasted Pumpkin with Root Vegetables and Broccoli Recipe ... image

This is a great and hearty seasonal vegetable dish which can be used as a side dish or as an entire meal. The blend of seasoning adds a little spice and sweet. I came up with this recipe on a Sunday evening when I had 1 unused sweet potato, 1 unused redskin potato, and unused leftover pumpkin from the pumpkin butter recipe I found here on Allrecipes, which is great by the way. This recipe would make a great side dish for Thanksgiving.

Provided by KSchirm13

Categories Side Dish Vegetables Sweet Potatoes

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 5 servings

Number Of Ingredients 15

Ingredients

non-stick cooking spray
1 pound fresh pumpkin, peeled and cut into 1-inch chunks
1 head broccoli, cut into small pieces
1 red beet, peeled and cut into 1-inch chunks
1 sweet onion, chopped
1 sweet potato, cut into 1-inch chunks
1 red potato, cut into 1-inch chunks
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons honey
1 tablespoon minced garlic, or more to taste
2 teaspoons ground black pepper
1 teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon sea salt

Steps:

Preheat oven to 375 degrees F (190 degrees C). Prepared a baking sheet with non-stick cooking spray.
Combine pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl.
Whisk olive oil, balsamic vinegar, honey, garlic, pepper, cloves, allspice, and sea salt together in a small bowl; pour over the vegetable mixture and toss to coat. Spread onto prepared baking sheet in a single layer.
Bake in preheated oven until all vegetables are tender, about 35 minutes.

Nutrition Facts : Calories 225.2 calories, CarbohydrateContent 36.2 g, FatContent 8.7 g, FiberContent 5.3 g, ProteinContent 4.5 g, SaturatedFatContent 1.3 g, SodiumContent 246.2 mg, SugarContent 14.9 g

PUMPKIN VEGETABLE STEW RECIPE: HOW TO MAKE IT

Pumpkin Vegetable Stew Recipe: How to Make It image

I created this stew as a way to use pumpkin for more than just breads and pies. It's a meal by itself, but also serves as a side dish for meat and potatoes. It's great during the fall, and is as colorful as the season. My family loves it.

Provided by Taste of Home

Categories Dinner

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings (2 quarts).

Number Of Ingredients 10

Ingredients

4 cups cubed peeled pumpkin or winter squash
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup chicken broth
2 cups fresh cut green beans (1-inch pieces)
1 cup fresh or frozen corn
1/2 cup sliced onion
1/2 cup chopped green pepper
1 garlic clove, minced
1/2 teaspoon chili powder
1/4 teaspoon pepper

Steps:

In a large saucepan, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until the vegetables are tender.

Nutrition Facts : Calories 83 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 109mg sodium, CarbohydrateContent 20g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 4g protein. Diabetic Exchanges 1 starch

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1. Pumpkins are so versatile, the things you can do with them are endless! Their flavour goes well with chilli, nutmeg and sage. If you’ve never cooked one before, you’re in for a real treat.
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