The oven-baked stewed pumpkin allows you to easily obtain a soft flesh ready to use. A very simple preparation! And then after extracting the flesh, you can use it in many different preparations. The simplest one? Cut the oven-baked stewed pumpkin into wedges, add some grated Parmesan, some nuts and mixed seeds, a little raw oil, and it’s ready to serve!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 1 Piece
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 pumpkin (2 lbs)
Tools
- 1 Cutting Board
- 1 Knife kitchen
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 it on the oven tray, well spaced apart. Preheat the oven to 300°F 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 you choose). If the pumpkin is not ready, raise the oven temperature to 355°F and continue cooking, which in my case 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 flesh by removing the skin.
