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Rosemary Roasted Pumpkin With Beets and Garlic
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Cuisine: American
Top recipe: 
2006 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
Food writer and AJC dining critic Meridith Ford Goldman found multiple uses for fresh pumpkin in our Halloween feature story. Cut away chunks of pumpkin from the lid and inside scraps of your jack-o'-lantern, or use a separate pumpkin for roasting in this delectable fall side dish.
Hands on time: 25 minutes Total time: 1 hour and 5 minutes Serves: 8
Ingredients:
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2 cups chopped pumpkin
3 beets, cleaned, stemmed and chopped
1 medium onion, sliced into slivers
2 cloves garlic, minced
1 tablespoon fresh rosemary, minced
Salt and pepper to taste
4 tablespoons unsalted butter, melted
Instructions:
Preheat oven to 400 degrees. Toss together the pumpkin, beets, onion, garlic and rosemary. Place in a casserole dish and sprinkle with salt, pepper and butter. Toss to incorporate. Roast in the oven for 40 minutes, or until the pumpkin and the beets are tender.
Nutrition:
Per serving: 84 calories (percent of calories from fat, 64), 1 gram protein, 6 grams carbohydrates, 1 gram fiber, 6 grams fat (4 grams saturated), 16 milligrams cholesterol, 26 milligrams sodium.
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