A decidedly autumn or winter side dish, sandy pumpkin and mushrooms are delicious. They are very simple to prepare, the aroma is extraordinary, and the combination is perfect. I used delica pumpkin and pleurotus mushrooms, but you can use your preferred pumpkin or porcini mushrooms for an even more intense aroma. If you like pleurotus, try the pleurotus mushroom cutlets, they are delicious.
Let’s get to work and prepare the sandy pumpkin and mushrooms together.
OTHER PUMPKIN RECIPES
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for preparing sandy pumpkin and mushrooms in the oven
- Half delica pumpkin
- 18 oz Pleurotus mushrooms
- 1 bunch parsley
- 1 clove garlic
- to taste salt and pepper
- 1 cup breadcrumbs
- 3.4 tbsp extra virgin olive oil
Tools
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- Baking Pan
Steps for preparing sandy pumpkin and mushrooms in the oven
Cut the pumpkin. Remove seeds and fibers. Also remove the peel and cut it into cubes. Cut off the end of the stems after separating the mushrooms from each other.
Clean them with a damp cloth. Combine them with the pumpkin in a bowl. Chop parsley and garlic. Add them to breadcrumbs, salt, and pepper.
Season pumpkin and mushrooms with breadcrumbs, mix and finish with extra virgin olive oil. Mix well and pour onto a baking tray lined with parchment paper. Bake in a ventilated oven at 356°F for about 30 minutes. Serve hot or warm.
Storage for baked sandy pumpkin and potatoes
You can store it in the refrigerator for one or two days
