Caramelized Pumpkin and Wild Rice Bake with Spiced Cranberry Glaze

Ingredients

• •3 cups diced pumpkin
• •2 tablespoons olive oil
• •1 teaspoon salt
• •1/2 teaspoon freshly ground black pepper
• •1 tablespoon maple syrup
• •1 cup wild rice, rinsed
• •2 cups vegetable broth
• •1/2 cup dried cranberries
• •1/4 cup roasted pumpkin seeds (pepitas)
• •1 tablespoon butter (or vegan substitute)
• •1/4 teaspoon cinnamon
• •1/8 teaspoon nutmeg
• •1 tablespoon balsamic vinegar
• •1/4 cup orange juice
• •1 teaspoon honey (or maple syrup for vegan option)

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Toss the diced pumpkin with olive oil, salt, pepper, and maple syrup. Spread evenly on the prepared baking sheet and roast for 25-30 minutes, stirring halfway through, until caramelized and tender.

3. 3

   While the pumpkin is roasting, cook the wild rice. In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed wild rice, reduce to a simmer, cover, and cook for 45 minutes or until the rice is tender and the liquid is absorbed.

4. 4

   Prepare the spiced cranberry glaze. In a small saucepan, heat the butter over medium heat. Add the dried cranberries, cinnamon, nutmeg, balsamic vinegar, orange juice, and honey/maple syrup. Cook for 5-7 minutes, stirring occasionally, until the cranberries plump up and the sauce thickens slightly.

5. 5

   Once the pumpkin and wild rice are done, combine them in a large mixing bowl along with the roasted pumpkin seeds. Toss gently to mix.

6. 6

   Drizzle the spiced cranberry glaze over the pumpkin and wild rice mixture. Mix lightly to coat evenly.

7. 7

   Serve warm as a hearty main dish or festive side.