Pumpkin Rounds with Onion-Cider Sauce

A richly flavored caramelized shallot-cider sauce turns baked butternut pumpkin rounds into a beautiful starter or side dish.

Ingredients

• 1 medium butternut pumpkin
• 2 tbspn canola oil
• 2 cups thinly sliced onions
• 1 tspn light brown sugar
• 1/2 tspn salt
• 1 cup apple cider
• 1 tbspn cider vinegar
• 1/2 cup chopped walnuts, toasted

Directions

1. Preheat oven to 180 degrees celcius. Coat a large baking sheet with cooking spray.

2. Cut off the neck of the pumpkin and peel it. Slice into twelve 15mm-thick rounds; remove any stray fibrous threads or seeds in the centres. (Reserve the rest of the pumpkin for another use, such as pumpkin puree). Place the pumpkin rounds on the prepared baking sheet. Cover with foil.

3. Bake for 20 minutes. Remove the foil and continue baking until the pumpkin is tender, about 20 minutes more.

4. Meanwhile, heat oil in a large skillet over medium heat. Add onions, brown sugar and salt and reduce heat to medium-low; cook, stirring often, until the onions are softened and beginning to brown, about 5 minutes. Stir in cider and vinegar and cook until most of the liquid is evaporated, 6 to 8 minutes.

5. To serve, place 1 pumpkin round on a small plate and top with about 2 1/2 tablespoons onion sauce. Place a second round on top and finish with another 2 1/2 tablespoons of sauce and a sprinkling of walnuts. Repeat with the remaining pumpkin, onions sauce and walnuts.