The air fryer pumpkin is a light, healthy, and delicious side dish. For this recipe, I chose to cook the pumpkin quickly and with little fat, using the air fryer, a tool very much in vogue in the kitchen lately. I opted for the Hokkaido pumpkin, small and sweeter in flavor compared to others, and you can also eat the skin of this type. A recipe that is twice as practical, both for the type of cooking and the minimal waste.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 1 Person
- Cooking methods: Air Frying
- Cuisine: Healthy
- Seasonality: Autumn, Winter
Ingredients
- 9 oz Hokkaido pumpkin
- 1 tbsp extra virgin olive oil
- 1 sprig rosemary
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Knife
- Cutting Board
- Air Fryer
- Air Fryer Paper
- Spoon
- Scoop
Steps
To prepare the air fryer pumpkin…
Take the Hokkaido pumpkin, wash it under cold running water, and cut it in half.
Remove the seeds and filaments with the help of a spoon or better yet a scoop.
Cut it into slices lengthwise, about 3/4 inch thick, then place the slices in the air fryer basket lined with the special paper.
Season the pumpkin with extra virgin olive oil, salt, pepper, and rosemary.
Cook the pumpkin at 390°F for about 15/20 minutes. Serve it hot.
