Delica pumpkin baked with thyme, lots of thyme, and rosemary oil. Here come the pumpkins, soon to be on our tables and in our kitchens to delight us with their intense and creamy flavor. Rich in fiber and vitamin A, even though quite sugary, the pumpkin is a low-calorie and truly versatile vegetable; you can use the flowers, the flesh, the seeds, and surprisingly even the marinated skin. It’s also fun as a container for serving risotto by hollowing it out. If left whole, it can be stored for at least 6 months from when it is harvested.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 210.97 (Kcal)
- Carbohydrates 22.70 (g) of which sugars 8.99 (g)
- Proteins 3.59 (g)
- Fat 14.43 (g) of which saturated 2.20 (g)of which unsaturated 0.10 (g)
- Fibers 2.47 (g)
- Sodium 1,554.92 (mg)
Indicative values for a portion of 225 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 Baking Delica Pumpkin
- 1.43 lbs Delica pumpkin
- 6 sprigs thyme
- 1.41 tsp salt
- 2 tbsp extra virgin olive oil
- 1 sprig rosemary
- Half teaspoon pepper
Useful Tools for Preparing Delica Pumpkin
- Baking Pan
- Parchment Paper
- Rolling Pin
- Knife
- Food Marker
Preparation of Baked Delica Pumpkin with Thyme
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Cut the pumpkin in half and carefully slice into thin wedges, no need to remove the skin.
Prepare an emulsion with extra virgin olive oil, salt, thyme, and freshly chopped rosemary and, if you prefer, some pepper.
Place the pumpkin on the baking sheet with parchment paper and brush the emulsion evenly over the slices.
Put in the oven at 392°F for 30 minutes
Here is the baked Delica pumpkin with thyme ready to serve.
Once cooked, do you remove the skin from the Delica pumpkin?
I personally don’t remove it, in fact, I eat it because it is very tender when cooked and very good.
