Baked Pumpkin with Sesame and Coffee. A simple yet decidedly aromatic recipe.
As every year, and in my habit of cooking mostly seasonal vegetables, this is the season for pumpkins; this year, I have many, allowing me to experiment with my recipes. The problem is not being able to cook for an army, so I must adapt to consumption, even though I give away part of the preparations.
Delica pumpkin is delicious, you can even eat the skin, making it suitable for many recipes. In the garden, hidden among the leaves, I also found a violina pumpkin. I have been trying to grow it for years, and finally, I managed to have one of my own production; it was a surprise, I didn’t realize I had it, but this is a digression. In general, pumpkins lend themselves to numerous recipes, and in this case, I used an unusual aromatic note: coffee!
Below you will find the recipe, very quick and easy to prepare.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
Pumpkin with Sesame and Coffee…
- 1 Delica pumpkin (medium size)
- 3 tablespoons sesame seeds
- 2 teaspoons coffee powder
- to taste salt
- to taste olive oil
- to taste balsamic vinegar
Tools
Cutting board, knife, and baking dish
- Cutting Boards
- Knives
- Baking Dishes
Steps
After cleaning the pumpkin of any earthy residues, cut it into not too small pieces, as they will shrink during cooking. Arrange them in the baking dish and season with oil and salt, add the sesame seeds and coffee, mix well, and cook in the oven for about 25 minutes.
You can consume the pumpkin either hot or cold, flavored with balsamic vinegar. I paired it with braised beef. Among wine, apples, and coffee, a contrast of flavors and aromas was created.
Pumpkin Storage…
In the refrigerator, if you have leftovers, you can also use it to make savory pies, or savory muffins, or frittatas, creams, or ravioli. Any leftover raw pumpkin can also be frozen in pieces.
