Saturday, October 1, 2011

Chef Paul's Roasted Pumpkin and Fennel

Just in time for Halloween, Executive Chef Paul Marks shares one of his favorite recipes for the star of the holiday, pumpkin.

Serves 4 to 6 as a side dish

This is a good side dish with any variety of poultry or fowl.

1 (3-to 3.5-pound) pumpkin, seeded, peeled and sliced into 1 ½-inch pieces
2 large fennel bulbs, halved and then sliced
1 large sweet onion, peeled and sliced
2 garlic cloves, finely chopped
extra-virgin olive oil
salt and pepper

Preheat your oven to 425 degrees. Place pumpkin, fennel, onion and garlic in a large bowl and toss with olive oil, salt and pepper. Place vegetables on baking sheet and roast for about 35 to 40 minutes until tender.

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