Everyone knows that pumpkin is the gourd of the season during Fall. And roasted wedges of this delicious fruit can be transformed into a myriad of dishes. Here's our take on a hearty hash that you can eat alone or use as a topping to add more depth to the flavor of a creamy pumpkin soup. Let's get started!
- The Marinara Pizza Oven
- Infrared thermometer
- Large baking sheet
- Stainless Steel fry pan
- Chopping knife
- Immersion blender
- 2 small pumpkins (diced)
- 3 branches of rosemary
- 6 heads of garlic
- 2 Packets of ground pork sausage
- 1 medium-sized sweet onion (diced)
- Olive oil
- Salt & pepper to taste
1.) Preheat oven to approximately 450°F.
2.) Evenly brown ground sausage in preheated skillet until golden brown. Set aside until vegetables have begun cooking properly.
3.) For the vegetables, begin by peeling, de-seeding, and dicing pumpkin into small cubes (approximately 0.5” x 0.5”).
4.) Peel and dice onion.
5.) Slice garlic cloves in half, leaving the skin on.
6.) Evenly chop rosemary into fine pieces.
7.) Place all vegetables and herbs in a tray and sprinkle with salt and a generous portion of olive oil and toss until evenly coated.
8.) Place into oven and bake for 20 minutes stirring occasionally until the pumpkin is nice and soft and the surface is evenly caramelized.
9.) Add in the browned sausage and mix together. Place back in the oven for a couple of minutes to allow all of the flavors to marry well.
10.) If making soup, remove some of the roasted pumpkin mix before adding the sausage. Simply blend with immersion blender after adding a small amount of heavy cream.
11.) Use finished roasted pumpkin with sausage as topping.