Sunday, January 26, 2014

Pumpkin and Apples Roasted with Brown Sugar #RandomRecipe Challenge

This wonderful recipe comes very slightly adapted from the gorgeous cookbook Bountiful – Recipes Inspired by our Garden, by Todd Porter and Diane Cu, the pair otherwise known as White on Rice Couple.  If you don’t have this one already, buy it now.  No kidding.  While it’s not a completely vegetarian cookbook, it does showcase garden vegetables enhanced by fragrant fresh herbs and warm, wonderful spices, making them the rightful main attraction on any dinner table. 

Bountiful: Recipes Inspired by Our Garden
This month’s Random Recipe Challenge from Dom at Belleau Kitchen is to choose a new cookbook, perhaps one you got for Christmas and open it randomly to a recipe, then make that.  As it happens, I got three cookbooks for Christmas, all from my mother, generous woman that she is.  In addition to Bountiful, she gave me the latest Ottolenghi book, Jerusalem and Clotilde Dusoulier’s new vegetarian cookbook, The French Market Cookbook.   I have spent the last few weeks reading and bookmarking and it’s going to take me ages to make all the dishes I want to make from all three fabulous books.  I’ve already said, “Buy Bountiful.”  But you’ll want the other two as well.

Ingredients - side dish for four or main course for two
3 tablespoons unsalted butter
3 tablespoons, tightly packed, dark brown sugar
1 teaspoon cinnamon
2 medium apples (Mine together weighed a little more than 12 oz or 350g, whole.)
1 small pumpkin or winter squash (Mine weighed about 1 lb 13 oz or 840g, whole.) 
1/2 cup or 60 grams chopped pecans
Sea salt 
Freshly ground black pepper

Preheat the oven to 375°F or 190°C.

Peel your pumpkin and remove the seeds.  

Slice into half moons about 1/2 in or 1cm wide.  Set aside.  If you want to toast the seeds later, these instructions are simple and easy to follow.  

Peel, halve and core your apples.  Slice them into thick wedges. 

Choose an ovenproof saucepan and you will save the washing up.  Otherwise, the first steps of cooking will be on the stove and then you will need to transfer the ingredients to a baking pan.   

Melt the butter in your pan over a medium heat.  It will start to pop and sizzle as the milk liquids evaporate.  When it stops sizzling, add in your brown sugar and your cinnamon and stir well until the sugar has melted into the butter. 

Add in the apples and stir well to coat them with the sugary butter.  

Sauté gently until the apples have softened slightly then add in the pumpkin.  

Stir well to coat the pumpkin with the butter and the apple juice that has cooked out the apples. 

Give the whole thing a good sprinkle of sea salt and a few good grinds of fresh black pepper.  And then top with the chopped pecans. 

Pop your saucepan in your preheated oven (or transfer everything to an ovenproof baking pan) and roast until you can pierce the pumpkin easily with a fork.  Mine took about 30-35 minutes.  


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  1. Seems easy and so very interesting Stacy! Interesting read?

  2. It is, Ishita! And the photos are beautiful!

  3. What a beautiful recipe! It looks like a magazine cover!

  4. what a glorious and colourful dish and so appropriate for this miserable weather... quite an unusual combo but I can totally see this working. The book you chose also looks fascinating, I must try and track it down. Thanks so much for the random recipes entry x

  5. A great use of the winter fruits and veggies! I'm a big fan of both pumpkin and apples! Great side dish!


  6. These look amazing. My favorite spice right now is cardamom.

  7. I would have to say my favorite spice is garlic.

  8. What an interesting dish! I never, ever would have thought to prepare pumpkin and apples that way. I can tell how it would've been delicious though :) Oh, I LOVE Ottolenghi's Jerusalem! I can't wait to chat about recipes in it with you... I've adored everything I've made so far. Have fun cooking up a storm with your three new books! xx


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