For my husband, this dish is a side dish, for me – the main dish, so he always gets less. Moms of many have to eat well, right, hehe? Jokes aside, this bright and very healthy dish perfectly complements any salad.

Just serve this pumpkin over fresh greenery, and the hot salad is ready, and for meat eaters, I advise you to combine it with chicken or seafood. Ready? Set? Let’s go cooking!

We will need: (2-3 servings)

1 carrot

1 sweet potato

4-5 tbsp. of pumpkin (I use butternut squash)

1/2 of middle-sized onion

1.5 tbsp. of brown sugar

1 tbsp. of maple syrup or honey

1/4 tsp of dry ginger

1/4 tsp. of cinnamon

1/4 tsp chili pepper

Salt

Olive oil

Preheat the oven to 165C / 325F.

Cut all the vegetables into large cubes, and onions – into thick slices.

Oil the tray and lay out everything except onions. Sprinkle with spices and sugar, and then stir. Put in the oven for 40-45 minutes.

After 20 minutes, take it out, add the onions and cover with syrup or honey. Toward the end of the time, stir again, so that it does not burn.

As a result, the vegetables should become slightly soft. The onion must remain the most crunchy part. Done!

Now serve! Tasty and very healthy!

Bon appetit!