Tis the season for holiday dinner parties and what better side dish to serve than this Almond and Thyme Roasted Pumpkin dish by Los Angeles based Executive Chef Andres Dangond. According to Chef Andres Dangond, "This simple and easy but rich pumpkin side dish is a great complement not only to a holiday feast, but to a rotisserie chicken or a pot roast too. Whether you are looking for a simple side dish to bring to Thanksgiving or want to make things a bit more interesting on a random weeknight dinner at home, this Almond & Thyme Roasted Pumpkin will hit the spot. You can even take it up a notch and grate some parmesan cheese on top."
Almond & Thyme Roasted Pumpkin
Prep Time: 20 min
Cook Time: 30 min
2 pounds fresh pumpkin, peeled, seeded and cut into 1 1/2 inch cubes
1 cup Onion, cut in medium cubes
2 Tbs olive oil
1⁄2 Tsp salt
1 Tsp fresh ground black pepper
½ Tsp ground cumin
¼ Tsp paprika
½ tsp Thyme leaves, fresh
2 Tbs Sliced Almonds + more for garnish
Pre-heat your oven on low for 30 minutes with door on.
Mix pumpkin, onion, olive oil, salt, black pepper, cumin, paprika, thyme and almonds in a large bowl.
Transfer to a baking sheet and bake in the oven for about 30 minutes or until the pumpkin is soft and brown on the edges.
Serve and garnish with sliced almonds.
Executive Chef Andres Dangond is the Executive Chef of Lynx Grills and uses the Lynx Grills’ Napoli Outdoor Oven.