The baked stewed pumpkin will allow you to effortlessly obtain a soft pulp ready to use. A very simple preparation! And then after getting the pulp, you can use it in many different preparations. The simplest? Cut the baked stewed pumpkin into wedges, add some grated parmesan, nuts, and mixed seeds, a little raw oil, and it’s ready to serve!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 1 Piece
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 pumpkin (2 lbs)
Tools
- 1 Chopping board
- 1 Kitchen knife
Steps
Wash the pumpkin and dry it, cut it in half, remove the fibers and seeds and, without removing the skin, cut it into slices. Wrap each piece of pumpkin in a double layer of aluminum foil and place them on the oven tray well spaced apart. Preheat the oven to 300°F (150°C) and bake the pumpkin for 45 minutes, then check the cooking by inserting a skewer: it should be soft. My pumpkin was not cooked (it all depends on both the size of the pieces and the type of pumpkin chosen). If the pumpkin is not ready, raise the oven temperature to 350°F (180°C) and continue cooking, which for me took another hour. Once ready, take it out of the oven and let it cool still wrapped in aluminum, then unwrap it and extract the pulp, removing the skin.
