Vegetables are a classic side dish for Thanksgiving dinner, but making them unique and inventive can require some creativity. The typical Thanksgiving vegetables (green beans, carrots) either get roasted with olive oil, salt, and pepper, or thrown into a casserole-type dish. This year, I plan on doing a really yummy version with leftover pumpkins from the season. I obtained the recipe from The Pioneer Woman, who used acorn squash as her vegetable dish. Since I had so many pumpkins leftover from my fall decor, I decided to sub pumpkins for acorn squash. It was easy, I just cleaned and cut up my pumpkins into medium size wedges to prepare them for the dish. I then rubbed them in a sweet, rosemary butter spread and roasted them in the oven. They came out tasting like dessert – so delicious!
- 8 pumpkin wedges
- 1/4 cup unsalted butter (½ a stick), room temperature
- 1/4 cup brown sugar
- 1 sprig of rosemary, finely chopped
- pinch of salt and pepper
- Place pumpkin wedges on a baking sheet and roast in a 350°F oven for approximately 20 minutes.
- Create spread by mixing butter, brown sugar, rosemary, and salt/pepper into a spreadable paste. Smear the butter spread onto the tops of the pumpkin wedges.
- Bake wedges in the oven for 20 minutes. Take wedges out and use a pastry brush to rub the melted butter spread all over the wedges. Place back in the oven to bake for another 10 minutes.