Baked pumpkin with onion and rosemary, easy and delicious. For the recipe, I used Hokkaido pumpkin, which has an intense, sweet, and aromatic taste, perfect to eat even with its thin skin. Instead of Hokkaido, you can also use other types, such as Delica, Butternut, or Violina, but other types will be perfect too. Excellent baked because it practically cooks without any effort; just cut it, season it, and put it in the pan. To enhance its taste, I like to add black pepper and rosemary. This time I also added a small red Tropea onion cut into large pieces to prevent it from burning, and let me tell you, it’s simply delicious, ready to eat in less than half an hour. Here is my collection of pumpkin recipes.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Baked Pumpkin with Onion and Rosemary
- 1.76 lbs Hokkaido pumpkin or other
- 1 onion
- to taste rosemary
- to taste salt
- to taste black pepper
- to taste olive oil
Tools for Preparing Baked Pumpkin with Onion
- 1 Cutting Board
- 1 Knife
- 1 Peeler
- 1 Bowl
- 1 Baking Dish
Steps for Preparing Baked Pumpkin with Onion
Cut the pumpkin into pieces, then use a spoon to scoop out the seeds and inner fibers. Peel it with a peeler, but the Hokkaido pumpkin is also great with the skin, and the cooking times are the same, so decide if you want to peel it, partially peel it, or not peel it at all. Cut into chunks and wash it.
Add to the pumpkin in a bowl along with an onion cut into not too small pieces.
Season with olive oil, salt, chopped rosemary, and black pepper, then mix well.
Transfer to a baking dish and cook in a preheated ventilated oven for about 30 minutes at 392°F. Check from time to time to verify cooking; depending on the oven, it may be necessary to lower the temperature a bit. In mine, it came out perfect in less than half an hour.
Remove from the oven, and your baked pumpkin with onion and rosemary is ready to enjoy, but wait a few minutes before serving to avoid burns.
If leftover, baked pumpkin can be stored in the fridge for a couple of days, great to eat either cold or reheated. To extend the preservation period, you can season it with a little vinegar, and in this case, it’s a delight when cold, but no one forbids reheating it, turning it into a delicious sweet and sour pumpkin with a bit of acacia honey.
If you want, you can also add potatoes or chicken to the pumpkin, making it a good one-dish meal.
