Foodies and Foragers: Thanksgiving roasted pumpkin, cranberries, and pecans

By BRENDA JOSEPHSON

Let’s give a nod to RFK Jr.’s nomination as the HHS Secretary and his mission to Make America Healthy Again (MAHA) by embracing a healthier way to enjoy pumpkin and other traditional Thanksgiving foods this season.

The harvest’s abundance is on full display at our Thanksgiving tables, as we slow down to spend time with our family and loved ones. While pumpkin pie has become synonymous with the holiday, savory pumpkin recipes are a way to spice up our feast with a nutritious option that complements traditional turkey as well as a variety of alternative main courses.

Including a dish of Roasted Pumpkin, Cranberries, and Pecans is a delicious way to brighten your table with a pop of color that combines our favorite holiday foods. The dish captures the essence of the season, with the pumpkin’s richness balanced by the tartness of the cranberries and the crunchy texture of the pecans.

This Thanksgiving, leave the canned pumpkin and refined sugar behind and opt for a small pumpkin, fresh cranberries, and pecans. Join the MAHA movement and enjoy a savory holiday flavor in a sensational way.

Roasted Pumpkin, Cranberries, and Pecans

Ingredients:

1 small pumpkin (approximately 2 1/4 to 2 3/4 pounds)

1/2 teaspoon of salt (divided as listed below)

1/8 teaspoon or less of nutmeg

1 sprig of fresh rosemary (substitute 1/4 teaspoon of dried rosemary)

1 1/4 cups of fresh cranberries

1 1/2 tablespoons of raw honey

1 cup of pecans

8 tablespoons of butter (divided as listed below)

For garnish if desired: 

1 ounce feta cheese   

Makes about 8 to 10 side dish servings

Prep time: 25 minutes

Cooking time: 1 hour

Preparation:

• Preheat oven to 400°F.
• Peel the pumpkin, cut it in half, and remove the seeds. Keep the seeds to roast later for a nutritious snack or salad topping.

• Melt 4 tablespoons of butter in a large roasting pan in the preheated oven.
• Cut the pumpkin into bite-sized pieces, approximately 1-inch cubes.
• Remove the roasting pan from the oven, add the cubed pumpkin to the pan, and stir to coat the pumpkin with the melted butter.

• Season the pumpkin with 1/4 teaspoon of salt and approximately 1/8 teaspoon of nutmeg.
• Place the seasoned cubed pumpkin cubes into the oven and roast at 400°F for 35 minutes.
• Rinse the cranberries, drain them, and place them into a small bowl.
• Drizzle the cranberries with the raw honey, gently toss to coat evenly, and set aside.
• After 35 minutes in the oven, remove the roasted pumpkin and gently turn over the cubes with a spatula in the roasting pan. 

• Place the drizzled cranberries over the pumpkins.
• Remove the leaves from the sprig of rosemary and place on top of the pumpkin and cranberries.
• Melt 4 tablespoons of butter in a small saucepan on medium heat. Add the pecans and stir to coat with the butter.
• Spoon the pecans evenly over the top of the pumpkin and cranberries and sprinkle with 1/4 teaspoon of salt.
• Turn the oven down to 350°F.
• Place the dish back into the oven and roast for an additional 25 to 30 minutes until the roasted pumpkin is soft and the pecans start to toast.
• Remove from the oven and garnish with small crumbles of feta cheese (optional).
• Serve and enjoy.

Roasted Pumpkin Seeds

Ingredients:

• Fresh pumpkin seeds from a small pumpkin
• 1/2 teaspoon and two or more pinches of salt
• 1 quart of water

Preparation:

• Preheat oven to 325°F.
• Separate pumpkin seeds from the flesh of the pumpkin and rinse well to clean the seeds.
• Create a brine by combining one quart of water with half a teaspoon of salt.
• Soak the pumpkin seeds for 15 minutes in the brine.
• Rinse the pumpkin seeds with fresh water and drain well in a mesh strainer, shaking off all excess moisture.
• Line a large baking sheet with parchment paper and spread the seeds out into a single layer.
• Sprinkle with two pinches of salt.
• Roast for 50 minutes to one hour until the seeds are crispy and tasty.
• Enjoy it as a snack or use it as a topping for salads and other foods.

Brenda Josephson is a Haines resident. She is an accounting and tax professional, real estate agent, professionally trained chef, and advocate for good governance. She spends her time fishing, foraging, and savoring Alaska’s abundance of natural and wild foods with her family. 

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