This is one of the side dishes that impress with their simplicity: you never thought to cook the pumpkin in the oven, and then eat it with freshly ground pepper and grated fresh ginger? Well, I did not.
Maybe because I always ate pumpkin risotto or soup with some vegetables. What I like most vegetables is in fact its versatility: it always gives that extra touch or more flavor that complements the dish, making it a bit 'unusual. The pumpkin prepared in this way is really very good, crisp on the outside and soft inside, perfect with a little 'white rice, cheese, cold cuts, but also with meat and fish. In short, if you have any more pumpkin and do not know how to use it or just want to make this vegetable as long as the weather permits, I recommend you try this side dish, because truly deserves!
The recipe is Jasmine and, as I always say when it comes to other blogs, also take a look at her: some original idea is always! I made some minor modifications and quantities vary depending on the amount of ingredients available.
Recipe: Pumpkin Roasted with rosemary and ginger
• Pumpkin Neapolitan
• Oil
• Garlic • Salt • Pepper
• Rosemary •
grated ginger (optional)
Cut the pumpkin into quarters, then by quarters get some slices and peel with a knife.
Cover a baking sheet with parchment paper and place the slices of pumpkin, being careful not to overlap too much otherwise the baking will not be uniform.
Sprinkle each slice of pumpkin with a little olive oil and season with salt and pepper, add a sprig of rosemary and a clove of garlic to taste.
Preheat the oven to 180 ° fans (so the squash will dry better) and bake the pumpkin, which will cook for half an hour more or less (depending on the thickness of the slices). Churn out the pumpkin, remove the garlic slices and serve piping hot pumpkin with bread or with a little 'white rice.
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