Roasted Pumpkin with Cherry Tomatoes
Roasted pumpkin with cherry tomatoes is a spectacular autumn dish that combines the rich, earthy flavors of pumpkin with the bright, tangy sweetness of cherry tomatoes. This versatile side dish or vegetarian main course is not only visually appealing but also packed with nutrients. The pumpkin, when roasted, develops a caramelized exterior and a creamy interior, while the cherry tomatoes burst in the oven, releasing their juices and intensifying their flavor. Seasoned with herbs like rosemary or thyme, and perhaps a sprinkle of sea salt and cracked black pepper, this simple yet elegant combination can be served alongside roasted meats, atop a bed of greens, or even tossed with pasta for a comforting meal.
Roasted Pumpkin with Cherry Tomatoes
Ingredients:
1 medium pumpkin, peeled and diced
2 cups cherry tomatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
Fresh basil for garnish (optional)
Instructions:
Preheat your oven to 400°F (200°C).
Prepare the pumpkin: In a large mixing bowl, combine the diced pumpkin with olive oil, garlic powder, thyme, salt, and black pepper. Toss until the pumpkin pieces are evenly coated.
Spread on a baking sheet: Arrange the seasoned pumpkin in a single layer on a baking sheet.
Roast: Place the pumpkin in the preheated oven and roast for about 20 minutes.
Add cherry tomatoes: After 20 minutes, remove the baking sheet from the oven and add the halved cherry tomatoes to the pumpkin. Give everything a gentle stir.
Continue roasting: Return the baking sheet to the oven and roast for an additional 15-20 minutes, or until the pumpkin is tender and slightly caramelized, and the cherry tomatoes are juicy and blistered.
Serve: Remove from the oven, let cool for a couple of minutes, and transfer to a serving dish. Garnish with fresh basil if desired.
