Preheat the oven to 375°F. Cut the black futsu pumpkins in half and scoop out the seed cavity. Cut the pumpkins into wedges no more than ½ inch thick. Put the pumpkin wedges in a large bowl and toss with sunflower oil to generously coat all the pieces. Sprinkle salt and dried sage over the pumpkin. Combine to evenly distribute the seasoning.
Spread the pumpkin wedges out on a baking sheet. Try to separate the wedges so they are in a single layer. Roast for 30-40 minutes, turning once about half-way through.
While the pumpkin is roasting, mix together the maple syrup, apple cider vinegar and whole grain mustard in a small bowl. Set aside.
Once the pumpkin wedges are tender and light golden, remove the pan from the oven. Brush the maple syrup mixture over all the pieces using a brush. Turn the pieces over and brush the other side. Return the pan to the oven and roast for an additional 7 to 10 minutes to glaze and finish roasting. Remove and serve immediately while the pumpkin is still warm.
Notes
Recipe was adapted from The Sioux Chef’s Indigenous Kitchen by Sean Sherman.
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