The marinated cooked pumpkin with herbs is a recipe that makes those who claim that pumpkin is tasteless reconsider.
A quick, light, and super delicious recipe that will make you say goodbye to the usual boiled vegetables.
Very easy to prepare, thyme, oregano, and rosemary, and voila – it scents the whole house.
With little oil, lots of fiber, and vitamins, its bright orange color puts you in a good mood.
It melts in your mouth, and you would never stop enjoying it. With it, you eat healthy without feeling punished.
It goes with everything – meat, fish, cheese, but also on its own it acts as a snack like chips.
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- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Cooked Marinated Pumpkin
- 1.1 lbs mantovana pumpkin
- 1 tbsp thyme
- 1 tbsp oregano
- 1 tsp rosemary
- to taste fine salt
- 2 tbsp extra virgin olive oil
- 1.8 oz grated parmesan
Tools
- 1 Bowl
- 1 Cutting Board
- 1 Knife
- 1 Air Fryer
- 1 Peeler
Steps for Preparing the Pumpkin Marinated with Herbs
To prepare the delicious marinated pumpkin, start by peeling the pumpkin with a peeler, removing the seeds and filaments, and cutting it into cubes not too small.
In a large bowl, combine the extra virgin olive oil, thyme, oregano, and chopped fresh rosemary with the pumpkin pieces. Mix the pumpkin well with the marinade until each piece is well coated. Cover and let it rest for 30 minutes (or even an hour if you have time).
Then add the grated parmesan and cook in the air fryer for 16 minutes at 374°F, turning halfway through. Cooking varies depending on the size of the pumpkin pieces, so check after 14 minutes. It should remain golden.
In a static oven cook at 392°F for 25-30 minutes, turning halfway through.
In a fan oven at 356-374°F for 25-30 minutes.
Storage
The pumpkin marinated with citrus can be stored cooked in an airtight container for two to three days.
Before serving, I recommend reheating in
Air fryer → 3-4 minutes at 338°F, it immediately becomes crunchy again.
Fan oven → 5-6 minutes at 356°F.
When raw, marinated
You can store it marinated in the fridge for up to 12 hours covered with plastic wrap or in a closed container.
Do not exceed: the pumpkin tends to release water and would become too soft.
I do not recommend freezing.
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