Glazed baked pumpkin with tomatoes & spinach

Name: Glazed baked pumpkin with tomatoes & spinach
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Hokkaido pumpkin (about 2 kg); 6 Shallots; 5 TABLESPOONS Maple syrup; 3 TABLESPOONS Balsamic vinegar; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 300 g cherry tomatoes; 100 g young leaf spinach; baking paper

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

Look out! This easy-peasy pumpkin has the addictive factor ... This is because of the sweet and sour marinade with maple syrup

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Hokkaido pumpkin (about 2 kg)
6 Shallots
5 TABLESPOONS Maple syrup
3 TABLESPOONS Balsamic vinegar
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
300 g cherry tomatoes
100 g young leaf spinach
baking paper

Directions

1
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line baking tray with baking paper. Wash and quarter the pumpkin, scrape out seeds and fibres. Cut pumpkin and skin into cubes of approx. 2 cm. Peel and halve shallots. Mix maple syrup, vinegar and oil, season with salt and cayenne pepper. Spread pumpkin and shallots on the baking tray, drizzle with dressing and bake in the hot oven for 35-40 minutes, turning from time to time.
2
Wash and halve the tomatoes and place them on the baking tray about 10 minutes before the end of the baking time. Clean, wash and drain the spinach. Take the vegetables out of the oven, fold in the spinach and arrange. Baguette goes well with it.