Today I present to you the Sandy Baked Pumpkin, one of the cooking methods I’ve been appreciating lately. The sandy effect, I have already tried for potatoes and it was a success, I propose it also for pumpkin, this week I have used it a lot because it was given to me by Uncle Mauro just for the blog, how sweet is uncle.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 142.75 (Kcal)
- Carbohydrates 22.30 (g) of which sugars 4.21 (g)
- Proteins 4.03 (g)
- Fat 6.37 (g) of which saturated 0.91 (g)of which unsaturated 1.19 (g)
- Fibers 6.97 (g)
- Sodium 2,005.60 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sandy Baked Pumpkin
- 1.1 lbs pumpkin
- 1 pinch salt
- 1 pinch pepper
- 1 pinch curry
- to taste rosemary
- to taste marjoram (mine is home dried)
- to taste extra virgin olive oil
- to taste breadcrumbs
Tools for Preparing Sandy Baked Pumpkin
- 1 Oven
- 1 Baking pan
- 1 Parchment paper
- 1 Cutting board
- 1 Knife
- 1 Spoon
- 1 Bowl
Preparation of Sandy Baked Pumpkin
First, let’s preheat the oven to 356°F (static mode). Then, move on to the pumpkin, remove the outer part and cut it into not too small chunks. Take a bowl and season the pumpkin with salt, pepper, marjoram, rosemary, and a tablespoon of curry. Finally, add the breadcrumbs, be careful with the quantity, I first put two handfuls then mix and see if necessary I add a little more, lastly I add the oil which is needed to prevent the pumpkin from sticking to the baking dish during cooking. Of course, if you use parchment paper, you can reduce the amount of extra virgin oil.
Take the baking tray or baking dish, I have ceramic-coated baking trays that help prevent food from sticking during cooking and do not require a lot of oil. Let it cook for about 25-30 minutes. If desired, before serving, you can add fresh rosemary. Adjust the taste if necessary with salt and pepper. Sandy Baked Pumpkin is a great seasonal side dish.
Enjoy your meal!!!
Storage:
Sandy pumpkin can be stored in a refrigerator container for two or three days, it just needs to be reheated before serving.
Other recipes with pumpkin:
If you want, you can find on my blog both a sweet Pumpkin and Carrot Donut or a nice Pumpkin Soup without Potatoes!
