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Monday, November 5, 2012

Roasted Pumpkin with Mulled Sorghum Glaze

YIELD: 4 servings
TOTAL TIME: 45 minutes


1 (5 pound) North Georgia Candy pumpkin or any good roasting pumpkin
10 medium pearl onions, peeled
2 tablespoons unsalted butter, melted
salt and white pepper
For Glaze:1/2 cup sorghum syrup*
1/4 cup mulled cider
4 tablespoons cold unsalted butter, cubed
2 tablespoons chopped fresh sage
salt and white pepper, to taste


Preheat oven to 350 degrees F.
Remove the seeds and pulp from the pumpkin. Cut the flesh from half of the pumpkin into 1/2-inch cubes; you should have about 2 cups. In a large bowl, toss the pumpkin with the pearl onions, butter, salt, and pepper. Place in a roasting pan and roast in the oven until caramelized and tender yet firm, no more than 25 to 30 minutes. It is important to keep an eye on the pumpkin as it roasts, as it will go from firm to too soft quickly. You want the pumpkin to begin to caramelize but not to overcook.
To make the sorghum glaze, combine the sorghum syrup and cider in a small saucepan over medium heat and reduce by half. Fold in the butter.
Toss the pumpkin with half of the sorghum glaze and chopped sage. Return to the oven and reheat. Season with salt and pepper, to taste. Top with additional sorghum glaze as desired.
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