Roasted pumpkin slices are a very quick side dish to prepare that you can pair with any main dish, whether meat or fish. You can cook the pumpkin in the oven or air fryer: find all the instructions at the end of the recipe.
I love pumpkin and would eat it almost every day, but my husband and my son Aaron are not crazy about it. For this reason, I cook it as a side dish only for myself. However, in first courses like risottos, gnocchi, or soups, where the flavor is less intense, the whole family enjoys it.
Pumpkin slices with feta cheese, which is a well-established combination, I also like a lot because there’s a good contrast between sweet and savory.
The skin of the Delica pumpkin, which is the variety I used, is edible and rich in fiber, beta-carotene, vitamins, and minerals, as well as having antibacterial and antiviral properties. It becomes very tender when cooked. I left it on because I always have difficulty removing it, risking cutting myself, and it’s also very good.
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DON’T MISS THESE RECIPES:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 7 oz Delica pumpkin
- 1 spritz olive oil
- salt
Recommended Tools
- Air Fryer dual resistance 6 liters
- Air Fryer dual resistance, oven 12 liters
Steps for Roasted Pumpkin Slices
First, wash the pumpkin skin, remove seeds and strings, and slice it.
The slices should be thin, about 1/16 inches, because the cooking is very fast: if you cut them thicker, slightly increase the time.
Now place the pumpkin directly on the air fryer rack, without trays and without parchment paper.
Drizzle the pumpkin slices with a spritz of oil and a pinch of salt, then cook them as I did in the air fryer at 383°F for 8 minutes, or in the oven at 392°F for 12 minutes. If necessary, turn them halfway through cooking.
Place the pumpkin slices on the plate and eat them while still hot.
