Oven-Baked Pumpkin with Rosemary is a simple and light side dish for the autumn and winter seasons.
It’s a vegetable I love because it’s versatile and perfect in risotto, creams, or baked. That’s how I decided to prepare it today: baked with the skin on, because every time I try to peel the pumpkin, I risk cutting myself!
Baked this way, it doesn’t become watery and is ideal as a side dish or for making gnocchi.
Do you also like pumpkin? Then check out these PUMPKIN RECIPES you absolutely must try.
Use your imagination in the kitchen because it is essential, and if you have no ideas, follow me, and I will give you some inspiration!
DON’T MISS THESE RECIPES:
Pumpkin Muffins stuffed with Gorgonzola
Toasted Pumpkin Seeds
Pumpkin Risotto with Crispy Speck and Crescenza
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Cooking methods: Oven
Ingredients
- 1 pumpkin
- rosemary
- extra-virgin olive oil
- salt
- pepper
Tools
- 1 Baking Tray
Steps
Wash the pumpkin, cut it in half, and remove the seeds and fibers.
Cut it into thick slices leaving the skin on; it will be easier to remove once cooked.
Arrange the pumpkin slices on a baking tray lined with parchment paper and season with oil, rosemary, salt, and pepper.
Bake at 392 degrees Fahrenheit in a static oven for about 30 minutes.
Notes
Store the pumpkin in the fridge for up to 2 days in an airtight container.
