Pumpkin with Onion and Thyme
When we think of fall cooking, we are thinking of pumpkin and butternut squash! Both types are fantastic sources of vitamin A, and in particular beta carotene, noted by their vibrant orange coloring. Make this festive side dish this season, we know you’ll love it!
|Pumpkin or butternut squash||1 to 1.5 lb|
|Extra virgin olive oil||2 T|
|Vidalia or sweet white onion, peeled and thinly sliced||2 c|
|Dried thyme||1 t|
|Red pepper flakes||1/4 t|
|Sea salt||1/8 t|
|Freshly ground black pepper||1/4 t|
|Balsamic vinegar||1 T|
- Preheat the oven to 425◦F. Cut the pumpkin or butternut squash in quarters. Remove the seeds from each quarter.
- Cut each quarter into long, thin slices about a half-inch in thickness. Remove the skin from each piece.
- Pour 1 tablespoon of olive oil into an baking dish and scatter sliced onions and thyme on top.
- Place the pumpkin slices over the onions, drizzle with oil, and season with the red pepper flakes, salt, and pepper.
- Place in the oven and cook for 25 to 30 minutes. The pumpkin should be golden brown and tender.
- Remove from the oven, drizzle with balsamic vinegar, and serve immediately.
Yields 6 servings