Maple-Sage Roasted Black Futsu Pumpkin
Preparation
- Preheat the oven to 375°F. Cut the Black Futsu pumpkins in half and scoop out the seed cavity. Cut the pumpkins into wedges no more than ½ inch thick. Put the pumpkin wedges in a large bowl and toss with sunflower oil to generously coat all the pieces. Sprinkle salt and dried sage over the pumpkin. Combine to evenly distribute the seasoning.
- Spread the pumpkin wedges out on a baking sheet. Try to separate the wedges so they are in a single layer. Roast for 30-40 minutes, turning once about half-way through.
- While the pumpkin is roasting, mix together the maple syrup, apple cider vinegar and whole grain mustard in a small bowl. Set aside.
- Once the pumpkin wedges are tender and light golden, remove the pan from the oven. Brush the maple syrup mixture over all the pieces using a brush. Turn the pieces over and brush the other side. Return the pan to the oven and roast for an additional 7 to 10 minutes to glaze and finish roasting. Remove and serve immediately while the pumpkin is still warm.