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Vegan, Gluten Free

Maple Glazed Pumpkin "Dino ribs"

40 mins
Easy
4 Servings

Can’t get the kids to eat their veggies? They’ll love these ‘dino ribs’ that are braised in our Bone Marrow Broth or Roast Root Veggie Stock for flavour and nutrition before being open roasted to crisp up. Perfect for Halloween and beyond!

Brilliant Bases Used In This Recipe
Bone Marrow Broth
About This Recipe

Can’t get the kids to eat their veggies? They’ll love these ‘dino ribs’ made from pumpkin and braised in our Bone Marrow Broth or Roast Root Veggie Stock for flavour and nutrition before being open-roasted to crisp up.  


Pumpkin is super high in carotenes, a precursor to vitamin A, that are thought to be protective against cancer and type 2 diabetes, as well as vitamin C, vitamin B1, folate and dietary fibre.  


They’re being served with Grade A maple syrup – one of our favourite natural sweeteners thanks to it being high in manganese which is a co-factor in a number of enzymes (such as superoxide dismutase) that are important in energy production and antioxidant defences against disease.

Video
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Ingredients

  • 1 medium pumpkin 

  • 250g/9oz BB Bone Marrow Broth 

  • 100g/4oz maple syrup 

  • 50g/1.8oz organic butter 

  • 5tsp allspice 

  • 2tsp sea salt crystals

Nutrition Per Serving

Calories

195

Fats

12G

Carbs

23G

Protein

1G

Method

  1. Pre-heat the oven to 200C/390F (fan) or 220C/430F (convection)

  2. Cut the pumpkin in half, north to south through the stalk

  3. De-seed, then carefully slice into 1.5cm/0.75 inch ‘ribs’ laying them skin side down so you can access the flesh easily to cross score deep down (see video)

  4. Mix the syrup, spice and sea salt and brush on to the scored flesh with a pastry brush, working into the open cuts

  5. Place the ribs in a tin foil-lined tray, flood the base with the stock of choice and enclose it with foil to form a tent

  6. Cook in the oven for 25-30 minutes, test with a knife to see if cooked

  7. Remove from the oven, open the foil and drain the remaining liquor into a pan

  8. Return the ribs to the oven for 10 minutes more

  9. Warm the pan with the liquor and whisk in the cold butter to thicken and enrich

  10. Remove the ribs again, brush with the reduced liquor, and serve

Method
Ingredients
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