The sweetest baked pumpkin is the quickest and most practical way to enjoy all the flavor and richness of pumpkins. I absolutely love it; today I used the Barbara pumpkin (also known as Striata) and I seasoned it with savory (anchovy herb). The red or yellow pumpkin baked in the oven is a tasty, colorful, and rich side dish.
SEASON
#pumpkin – it starts being harvested at the end of August, and the harvest continues until the beginning of winter. After the autumn harvest, they can be stored for months, depending on the variety, away from direct sunlight and in a dry environment.
herbs #oregano #rosemary #savory #thyme – fresh in the warm season, dried all year round.
RECIPES with pumpkin
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: portions for a baking tray
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: Autumn, Winter and Spring
- Energy 46.26 (Kcal)
- Carbohydrates 6.16 (g) of which sugars 2.61 (g)
- Proteins 0.95 (g)
- Fat 2.62 (g) of which saturated 0.41 (g)of which unsaturated 0.02 (g)
- Fibers 0.48 (g)
- Sodium 105.91 (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
Baked Pumpkin
- 12.35 oz pumpkin (Barbara or Butternut)
- to taste salt
- to taste rosemary (and/or savory, oregano, thyme, garlic, and chili pepper)
- 1 tbsp extra virgin olive oil
Baked Pumpkin, Sweet and Rich
Preheat the oven to 392°F (or fan-forced at 356°F).
Wash the pumpkin externally, then with a very sharp knife cut it into slices of half an inch or less, keeping the peel (if necessary, scoop out the inside of the slices from filaments and seeds, as in the picture).
In a bowl, season the pumpkin pieces with salt, preferred spices or herbs, and salt. Mix with hands to evenly coat the seasoning. Alternatively, prepare the emulsion and brush the slices directly on the tray.
Place the pumpkin slices on a baking tray lined with parchment paper, in a single layer.
Bake in a static oven at 392°F (or fan-forced at 356°F) for about 20 minutes or until the desired level of doneness is reached (to check the doneness, test the pulp with the prongs of a fork. Cooking time varies based on the size of the slices).
Serve the baked pumpkin warm, lukewarm, or cold.
Sara’s Tips
I always advise using small and compact pumpkins, with dry pulp and therefore more flavorful. Pumpkins are ripe when their stem is dry. for a special touch: you can flavor the baked pumpkin with cinnamon and/or nutmeg or with curry or chili pepper.
