Pumpkin confit (baked with herbs and spices)

Baked pumpkin, with herbs, spices and honey. A recipe as easy as tasty. If there are tomatoes confit, why you shouldn't be able to do the pumpkin confit? I'm used’ the question I was spinning in my head, to which I responded in the only way I know, or trying. Well, It can be done and is very well! So here's the recipe for my pumpkin confit, cooked in the oven at 180 degrees and dressed with extra virgin olive oil, cinnamon, Salt, a pinch of cayenne pepper, lemon thyme and Sage. Then, Once out of the oven, I topped with a drizzle of honey. I'm used’ perfect to accompany cheeses and seasoned: I served on toasted bread and topped with diced spicy gorgonzola Dop. If you want, you can add to squash some fresh onions and whole sweet potatoes sliced, you will see that taste. Remember not to remove the skin of the pumpkin, which it has a nice texture and excellent flavor. in addition to being rich in vitamins!

PUMPKIN BAKED WITH HERBS, HONEY AND SPICES (easy recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 600 grams of pumpkin varieties violina, delica on mantovana
  • salt and pepper, just enough
  • a pinch of chilli powder
  • Demerara brown sugar, just enough
  • cinnamon powder, just enough
  • extra virgin olive oil, just enough
  • lemon thyme and fresh sage, just enough
  • Chestnut honey, just enough

PROCEEDINGS

Pere prepare the baked pumpkin you have to preheat the oven to 180 degrees. Thoroughly wash the pumpkin (the Peel does not remove, then rub well), cut it into slices 3-5 mm thick regular and delete the part from filamentous each slice. Line a baking sheet with parchment paper, grease it lightly with extra virgin olive oil, Just add salt and lay the pumpkin.

Season the slices of pumpkin with salt, papá, Chili, brown sugar and sprinkle with cinnamon. Drizzle with a little olive oil extra virgin olive oil and garnish with pumpkin herbs, I chose the lemon thyme and sage leaves, but you can also use marjoram, rosemary and bay leaves.

Bake for about 45 minutes. If the pumpkin was not enough dried, continue cooking for another 15-20 minutes. Once baked topping for baked pumpkin with a chestnut drizzle of honey and serve: try the pumpkin baked on toasted bread accompanied by gorgonzola, sweet or spicy. Or use the pumpkin baked as a side dish of roast pork. Bon appétit!

TIPS

You can also add fresh sliced ​​onions and sweet potatoes, garnishing the baked pumpkin with crushed nuts coarsely.

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6 comments

Rosy November 26, 2014 at 14:27

Great idea! When I want to squash and little time, like last night, Bake the slices in the pan with a little olive oil, Herb salt, papá, and chopped Rosemary.
But if I have time or guests that I care about, prepare it in sauce with onion Braised with raisins, brown sugar and a bit of Apple Cider vinegar, preferably flavored with honey.
Tonight the provo confit, and hopefully not eat whole for!
Dear Ada, I must say that your recipes I like it so much. Brava.
Until next time

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Sicilians creative in the kitchen November 26, 2014 at 14:51

Hi Rosaria, good your recipe in saor, It inspires me a lot, It seems almost a chutney! try it tonight, Maybe if you got any gorgonzola, always like it, even in mo’ of sandwich… Let me know! ADA

Reply
Gabila Gerardi November 26, 2014 at 09:03

Already the color makes me cheer………. hug you dear and I'll send you my smile!

Reply
Sicilians creative in the kitchen November 26, 2014 at 12:44

Your smile is the most beautiful in the world. Why is a good smile like you Gabila. Thanks. I embrace you, ADA

Reply
Vera November 26, 2014 at 01:24

…But what a great idea!!! Must be exceptional!!
A hug
Vera

Reply
Sicilians creative in the kitchen November 26, 2014 at 12:45

Hi Vera, brilliant I don't think, you're too good, but greedy Yes! I embrace you, ADA

Reply

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