Inspiration from Meghan

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Maple Roasted Pumpkin


For the most part, my videos give me an extreme feeling of secondary embarrassment (the embarrassment you feel when you see someone fall down the stairs) for myself (like watching myself fall down the stairs). The one that takes the cake on this however is last year's All Things Pumpkin where my dad and I dressed up as cat burglars and made pumpkin soup.

IMG_7040I've heard it said that situations that make us most uncomfortable are the ones that provide the most opportunity for growth. So this year, we've done it again. Dressed up as 'cool cats' we got out our chopping knives and cooked up a delicious Roasted Pumpkin and Vegetable Medley... and had a very huge laugh along the way.


We get pretty excited about the whole carving aspect of pumpkins that we forget they're actually food. When your pumpkins are done scaring the kiddies, and if the squirrels don't get to them first (they've been ravenous all over my parents' North Toronto neighbourhood), then make up a deelish pumpkin delight. Add in some other local, seasonal veggies and roast away. I have yet to meddle up a medley that wasn't pumpkin perfect.

And for the record, running a vote here. Do you think my dad looks a bit like my grandma Fritzi with the cat make-up on?


Maple Roasted Pumpkin

by Meghan Telpner

Prep Time: 10 minutes

Cook Time: 45 minutes

Keywords: bake entree side dinner lunch dairy-free gluten-free nut-free soy-free vegetarian pumpkin Halloween whole food fall


Ingredients (Serves 2-3)

  • 1/2 sugar pumpkin, sliced and chopped into 3/4 inch cubes
  • 1 bell pepper, sliced
  • 1 red onion, sliced
  • 2 stalks, celery, sliced
  • drizzle of olive oil
  • 1/4 cup maple syrup
  • 1 -2 Tbs grated ginger root
  • 2 tsp paprika
  • 1tsp thyme
  • 2 tsp sage
  • sea salt and cayenne to taste
  • Additional options: add in whatever veg you might have lurking about in your fridge- green beans, cabbage, Brussel’s sprouts, sweet potato, fennel… alls good ya know.


Preheat oven to 400.

Toss all ingredients together and transfer to a roasting pan or parchment lined cookie sheet.

Place in oven for 20 minutes.

Remove, toss around with a wooden spoon and replace in oven for another 15-20 minutes, until pumpkin in tender.

Add sea salt, cayenne to taste.

Serve haaaaawt out of the oven or at room temperature.

Happy Halloween everyone and MEOW!

18 Responses to “Maple Roasted Pumpkin”

  1. I have just shared with my Dad in hopes that he will make a video with me. Not too sure what about, likely about feet :)
  2. elveny said…
    Actually, your Dad reminded me a bit of Picasso in that outfit ;) Meant as a compliment!
  3. Meg Wolff said…
    You and your Dad did a great job. You both have a great sense of humor!
  4. [...] Maple Pumpkin Medley (sorry- we were too excited about our costumes to take a photo of the meal) There is a video though! Local Ingredients: pumpkin, sweet potato, fennel, onion, maple syrup, garlic [...]
  5. [...] the past, you have seen us as Cat Burglars, Cool Cats, and Jungle Cats. This year we went for a Mexican Cat theme makes almost no sense at all but since [...]

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