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? Is’ 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. A healthy and tasty alternative to my beloved PUMPKIN AND SOUR TO SICILY.
The baked pumpkin is perfect to accompany blue cheeses and aged cheeses: 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. The varieties of pumpkin that I recommend are the Delica, at Mantovana an Iron Cup, perfect for baking, with dark green rind and edible flesh compata, slightly floury, intense flavor and aftertaste of chestnuts and dried fruit. 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! And have a look at all my RECIPES WITH PUMPKIN, from appetizers to desserts. Have a good day.
600 grams of pumpkin varieties Delica, Iron cup o mantovana
salt and pepper, to taste
a pinch of chilli powder
Demerara brown sugar, to taste
cinnamon powder, to taste
extra virgin olive oil, to taste
lemon thyme and fresh sage, to taste
Chestnut honey, to taste
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 drizzle of extra virgin olive oil and garnish the pumpkin with aromatic 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!
You can also add fresh sliced onions and sweet potatoes, garnishing the baked pumpkin with crushed nuts coarsely.