Baked pumpkin and onions, an easy and tasty side dish: just slice the pumpkin and onions, place them in a pan, season, and into the oven. A good, light, economical dish, to be prepared simply or enriched with paprika, pecorino, or grated parmesan. You can accompany your baked pumpkin and onions with a selection of cheeses or use it to create bruschetta with melted sweet gorgonzola. For this recipe, I used Hokkaido pumpkin, but you can also use Delica. In both cases, the taste will be similar: Hokkaido is sweet, aromatic, and somewhat reminiscent of chestnuts and walnuts, while Delica has a nutty flavor that is also sweet and reminiscent of chestnuts. Both of these pumpkin varieties are perfect for making this dish.
Don’t miss it
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1/2 hokkaido pumpkin (or delica)
- 1 red onion
- 3 tablespoons extra virgin olive oil
- 4 leaves sage
- to taste salt
Tools
- 1 Cutting Board
- 1 Knife
- 1 Baking Pan oven
- 1 Baking Mat reusable
Steps
Peel the onion and slice it. Remove the skin from the pumpkin and cut it into not too thick slices. Place the pumpkin slices on a baking pan lined with a reusable mat, distribute the onion on top, and season with extra virgin olive oil, salt, and a few sage leaves. Bake in a preheated oven at 356°F for twenty minutes or until the pumpkin is soft. Serve the side dish hot.
