ROASTED PUMPKIN AND CARROTS WITH MAPLE-GINGER-THAI CHILI PEPPER GLAZE... Gluten Free + Low FODMAP
Yup! It has been a squashapaloozah in my house these days. I actually ordered eight poooouuunds of squash one night because I couldn't sleep for dreaming of pumpkins, squash, oh my!
I first made this recipe as a side dish with pan-roasted hazelnuts and without added ginger to accompany a miso-ginger glazed sablefish. I ate the leftovers on their own with a squeeze of lime juice. I have since made the recipe with pecans and ginger as a wonderful side to highlight a roast beef or chicken. It is interesting how little adjustments in included ingredients can change this recipe to fit a variety of styles and entrees. You can start with 1/3 cup of maple syrup and taste part way through cooking and adjust sweetness by adding more maple or just go for the gusto and add the full 1/2 cup. I used about 6-8 large dried Thai chili peppers each time and it did have quite a kick even 4 . The heat does intensify over time so do be careful if preparing ahead of time and reheating.
2 grapefruit-sized kabocha squash/pumpkin or the equivalent of your favorite squash or pumpkin
3 - 4 med/large carrots
Your choice of fat: olive oil, coconut oil, melted ghee or butter, etc.
1/3 - 1/2 cup pure maple syrup
A few lightly crushed Thai chili peppers or other hot peppers per your preference
2 tablespoons minced or grated ginger or galangal (optional)
Salt (I use fleur de sel)
Your choice of nuts or seeds, raw or toasted: pepitas, hazelnuts, pecans, etc.
Your choice of "oomph": lime juice, apple cider vinegar, etc to taste
Large knife and cutting board
Large metal spoon
Large mixing bowl
Misc. measuring cups and spoons
Baking dish, pan, or rimmed baking sheet
Preheat oven to 400℉-425℉. (I prefer 425 but this recipe is forgiving in case you need to share the oven with other dishes.)
Firmly grasp the stem in one hand and the squash/pumpkin in the other while resting on your cutting board. Pop the stem off to remove. If stem is too short to grasp strongly, you may cut the stem from the squash/pumpkin. Slice in half from stem end to butt end. With a large metal spoon, scrape out the seeds and pulp and discard or if desired set seeds aside to make roasted pumpkin seeds/pepitas. I eat the skin of the pumpkin if using something like kabocha squash but the skin can be peeled off at this point if preferred. Slice squash/pumpkin into approximately 3/4" thick wedges and add to a large mixing bowl. Cut carrots into appealing shapes and add to bowl.
Toss carrots and pumpkin/squash with choice of fat (softened first if need be) in enough quantity to just coat. Add pure maple syrup, Thai chili peppers, ginger (optional), a few dashes of salt, and "oomph" if using. Toss and add to baking dish.
Bake for 45-60 minutes or until cooked. While pumpkin/squash and carrots are baking, periodically toss to ensure even cooking. If desired, you can cook under a broiler/salamander for the last few minutes of cooking time to add some caramelization.
Remove from oven. Add choice of toasted nuts if desired. (Raw nuts can be added earlier during cooking to roast along with the squash and carrots.) Toss and serve.
TIPS FOR THE POSH BELLY
GLUTEN: Fresh produce is naturally gluten free. Be sure to select nuts and spices that are free from cross-contamination.
FODMAPs | FRUCTOSE MALABSORPTION: Kabocha squash has been rated low FODMAP. If using an alternate choice, please verify FODMAP safety. For example, butternut squash is FODMAP friendly in 30g serves but at 60g serves is moderate for mannitol and GOS. One medium carrot (61g) is considered to be FODMAP safe. Monash states that no FODMAPs were detected but other sources list mannitol content so please keep an eye out for your personal tolerance. Pure maple syrup is FODMAP friendly in moderation. Avoid syrup manufactured with HFCS or other high FODMAP sweeteners. Hazelnuts are FODMAP friendly in serving sizes of 10 nuts and moderate for GOS and fructans at 20 nuts. Pecans are FODMAP friendly in serving sizes of 10 halves and moderate for fructans at 40 halves.
SIBO | DR. PIMENTEL'S CSMC LOW FERMENTATION DIET: This recipe is SIBO safe.
MISCELLANEOUS: The capsaicin in hot peppers can be aggravating to IBS and other GI ailments. The thai chili peppers can be eliminated if not well tolerated. On the other hand, ginger can be settling to those experiencing intestinal distress but nonetheless this too may be eliminated to adjust flavor.