I was in the mood for an easy and delicious side and the only thing that I had was a huge pumpkin , but I had no idea how to cook it…
I asked help on Facebook. (In these kind of situations, you realize how helpful social networks are if used in the right way).
Lot of virtual friends came in my help and each one gave me really good advice that I wanted to share in this post. Those are the answers:
Marcella: “I usually cut the pumpkin in slices, I peel it and I cut it in cubes. I put it in the oven for about 15 minutes at 200°C (400°F). Feel with a fork if is tender enough and then serve it. It’s a really quick and tasty recipe. You can use it in lot of different ways.”
Lisa C.: “I cook it with the skin, wrapped in foil with lots of fresh herbs.”
Vania: “I use rosemary, salt and pepper…. It’s so good! You can leave the skin so it’ll be crispy, cut it in pieces like potatoes and add olive oil. PS: if you keep a high oven temperature it’ll be crunchier, and it will lose less water.”
Lisa F.: “Leave the skin, wrapped in aluminum and bake it for 10/15 minutes at 180°C (375°F). Take it out the oven and let it cool down. Peel off the skin and then you can cook it however you want… you can bake it again in the oven with seeds and herbs.”
Viviana: “I just did it last night: slices of yellow pumpkin baked in the oven. Cut the pumpkin in thin slices with the skin, put it on a baking tray with baking paper, add oil and herbs especially black pepper. I like it better with sweet pepper and nutmeg, but rosemary make it taste good as well. Bake it in the oven for 30/40 minutes at 180°C (375°F).”
Elly: “I chop it up and I mix it with bread, oil and rosemary or I make a pureed soup.”
Francesca: “Cut the pumpkin in pieces and pass it through a small amount of flour. Put it on a baking paper with oil, salt and rosemary. If you like it, you can put some pecorino cheese on it (I doubt it that you’ll find it in USA >.<). Put everything in the oven, when it gets crispy means that is ready to be eaten.”
Rossella: “Well, sometimes I make it fried with balsamic vinegar other times I make squash chips. You just cut the pumpkin in small pieces with the skin and put it in the oven with oil, rosemary and salt at 200°C (400°F) give it just the right time to get crispy.”
Arianna: “I cook it with the mandoline slicer, I put it into flour, oil and salt for about 20 minutes at 200°C (400°F).”
Silvia F.: “I cut it in pieces with potatoes, oil and rosemary. Bake it until the fork gets easy into the pumpkin.”
Did you see how many interesting comments? Since my pumpkin was gigantic, I tried different recipes. Below, you’ll find useful basic information to bake pumpkin. You’ll be free to change toppings as you like.
Recipe for: 4 people
Preparation time: 20 minutes
Cooking time: 40 minutes
½ Pumpkin (1,5 kg / 5oz)
Extra virgin olive oil q.s
Fine salt q.s
Black pepper q.s
Sweet pepper q.s
1 rosemary sprig
Pecorino romano cheese q.s
Extra virgin olive oil dressing
Extra virgin olive oil (100g / 7 tbsp)
Few sage’s leaves
1 parsley sprig
Baked pumpkin preparation
To bake pumpkin is necessary wash it under running water because it’ll have to be cooked with the skin. It is not a rule though, you can always decide to peel it off. I warn you, is a hard job!
Anyway, get rid of seeds with a spoon and cut the pumpkin. Is easier if you cut it in half and keep cutting it until you have 8 slices with the same shape, 2 each person.
Use a tray and grease baking paper with evo oil and arrange the pumpkin slices all over it. Spread some more evo oil on the top and roll over so it’ll grease uniformly.
Sprinkle a small amount of salt and pepper upon it. Here comes the best part, you can aromatize the recipe as you like!
It tastes good with finely chopped rosemary, sweet pepper, pumpkin seeds and sliced almonds. Now it’s time to bake it in the oven for 45 minutes at 180°C (375°F).
Once the pumpkin is ready you can add a olive oil, sage and parsley dressing really easy to make. Chopped up some sage and some parsley and mix them with olive oil in a bowl.
Et voilà, now you can enjoy you baked pumpkin, bon appètit!
As I said before I’ve tried different toppings and the ones that I enjoyed more are the ones with sweet pepper and rosemary.
I’ve loved the baked pumpkin sliced in breadcrumbs with some pecorino romano cheese as swell!
You can storage the baked pumpkin for a day in the refrigerator covered with plastic wrap. I’d not recommend to froze it.
Post translated by Alice Perego.