Roast Pumpkin with Salted Caramel Drizzle
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
6
- For Salted Caramel Sauce
- 1 cup granulated sugar
- 6 Tbsps unsalted butter (at room temperature; cut into pieces)
- ½ cup heavy cream (at room temperature)
- 1 tsp Sea salt flake
- For Diced Roasted Pumpkin
- 9 cups fresh Pumpkin (peeled; seeded and cut into bite-size cubes)
- 2 Tbsps good-quality olive oil
- 1 tsp salt (or to taste)
- ½ tsp freshly ground Black pepper (or to taste)
- 1 tsp ground Cumin
Preparation steps
1.
For Salted Caramel Sauce:
2.
Assemble all your ingredients. In a heavy-bottomed 3 quart saucepan, heat the sugar over medium high-heat; watch closely. Once the sugar starts to melt, whisk the sugar constantly until the sugar is completely melted.
3.
Continue cooking the sugar until it reaches a deep amber color, watching the pan very closely as the sugar can easily burn. Using a candy thermometer, cook the caramel until it reaches 350º F / 180º C.
4.
As soon as the sugar reaches the dark amber color, carefully add the butter. Using a wooden spoon, whisk until the butter is melted.
5.
Remove the pan from the heat and gradually pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth and creamy. Whisk in the sea salt flakes.
6.
Allow the caramel sauce to cool for about 10 minutes in the pan. Pour the caramel into a large glass jar and cool to room temperature. Place the salted caramel sauce in the refrigerator. May be stored in the refrigerator for up to 1 month.
7.
For Diced Roasted Pumpkin:
8.
Preheat oven to 400°F / 200ºC.
9.
Place cut pumpkin in a single layer in a large roasting pan. Add the olive oil, salt, pepper and cumin and mix well, making sure the pumpkin pieces are completely coated in olive oil.
10.
Bake in the oven for about 30 to 45 minutes or until the pumpkin nicely browned and fork tender.
11.
Divide pumpkin among serving bowls and drizzle with a tablespoon of warm salted caramel sauce.
