Roasted Pumpkin with Root Vegetables and Broccoli

Ingredients and Weight:

• 1 large pumpkin (5-6 pounds)
• 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
• 1 pound carrots, peeled and cut into 1-inch chunks
• 1 pound parsnips, peeled and cut into 1-inch chunks
• 1 pound broccoli, cut into 1-inch florets
• 1/4 cup olive oil
• 2 tablespoons dried thyme
• Salt and pepper to taste

Preparation Time:

30 minutes

Cooking Time:

60-75 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 425°F (220°C).
2. Cut the pumpkin in half lengthwise and remove the seeds. Brush the inside of the pumpkin with olive oil and sprinkle with salt and pepper.
3. Toss the sweet potatoes, carrots, parsnips, and broccoli with olive oil, thyme, salt, and pepper.
4. Place the root vegetables and broccoli in a roasting pan and spread them around the pumpkin.
5. Roast for 60-75 minutes, or until the pumpkin is tender and the vegetables are roasted to perfection.
6. Serve warm with your favorite gravy or sauce.

Nutritional Information:

(Per serving):

• Calories: 250
• Carbohydrates: 40g
• Protein: 5g
• Fat: 10g
• Fiber: 5g
• Vitamin A: 200% DV
• Vitamin C: 50% DV

Dish Characteristics:

• Sweet and savory
• Colorful and vibrant
• Roasted flavor enhances the natural sweetness of the pumpkin
• Perfect for a fall or winter meal

User Comments:

• "This dish was a hit! The pumpkin was tender and juicy, and the roasted vegetables were perfectly seasoned. I will definitely be making this again."
• "I love the sweet and savory combination of this dish. The pumpkin and sweet potatoes balance out the broccoli and carrots."
• "This is a great dish for a crowd. It's easy to prepare and looks impressive."
• "The roasted flavor really brings out the natural sweetness of the pumpkin. I highly recommend this dish."

Special Precautions and Tips:

• To prevent the pumpkin from overcooking, check the internal temperature after 60 minutes. It should read 212°F (100°C) when fully cooked.
• If you don't have a pumpkin, you can substitute a butternut squash or acorn squash.
• Add 1/4 cup of chopped walnuts or pecans to the roasting pan for an extra crunch.
• Serve this dish with a creamy goat cheese sauce for a decadent touch.