Baked Pumpkin with Aromatic Oil
Category: Side Dishes
Serves: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Mantovana Pumpkin | 5 kg |
| Sliced Almonds | 20 g |
| Pumpkin Seeds | 20 g |
| Extra Virgin Olive Oil | 140 g |
| Fresh Rosemary | 1 sprig |
| Smoked Paprika | to taste |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Fresh Sage | a few leaves |
| Fresh Parsley | 1 bunch |
Nutritional Information (Per Serving, Approximate)
| Nutrient | Value |
|---|---|
| Calories | 230 kcal |
| Protein | 3 g |
| Carbohydrates | 32 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sugars | 8 g |
| Sodium | 300 mg |
| Vitamin A | 5500 IU |
| Vitamin C | 15 mg |
Instructions
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Prepare the Pumpkin: Start by thoroughly washing the pumpkin as you’ll be roasting it with the skin on, which will help to preserve its natural sweetness and nutrients. Cut the pumpkin in half lengthwise and use a spoon to remove the seeds. Then, slice the pumpkin into 8 wedges. If you prefer even slices, you can cut the pumpkin into halves and continue cutting the pieces in half again until you achieve the desired size.
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Prepare the Baking Tray: Grease a baking sheet or tray with about 40 grams of extra virgin olive oil, ensuring the surface is well-coated to prevent sticking. Lay the pumpkin slices onto the tray, arranging them in a single layer to ensure they cook evenly.
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Season the Pumpkin: Drizzle the remaining 100 grams of olive oil over the pumpkin slices, making sure each piece is evenly coated. Sprinkle with a pinch of fine salt, freshly ground black pepper, and smoked paprika to taste. To infuse the pumpkin with a rich, earthy aroma, finely chop the rosemary and sprinkle it generously over the slices.
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Roast the Pumpkin: Preheat your oven to 180°C (350°F) in static mode (no fan). Place the tray in the oven and roast the pumpkin for 40-45 minutes, or until the pumpkin is tender and golden brown. Depending on the size of the slices, the roasting time may vary slightly, so check for doneness by piercing a slice with a fork — it should be soft but not mushy.
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Make the Aromatic Oil: While the pumpkin is roasting, you can prepare the fragrant olive oil that will add an extra layer of flavor. Finely chop the sage leaves and combine them in a bowl with the remaining olive oil. Mix well to infuse the oil with the sage’s fresh, earthy flavor. You can also add a touch of fresh parsley for an added herby note.
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Finishing Touches: Once the pumpkin is cooked, remove the tray from the oven and drizzle the aromatic sage oil over the roasted slices. This step is essential to enhance the flavors and give the pumpkin an irresistible herbal fragrance.
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Serve and Enjoy: Your perfectly roasted, aromatic pumpkin is now ready to serve. Garnish with a sprinkle of sliced almonds and roasted pumpkin seeds for added crunch and texture. Serve this dish warm, as a savory side to any meal. Enjoy the comforting flavors of fall with each bite!
This Baked Pumpkin with Aromatic Oil recipe is a delightful way to enjoy seasonal pumpkins, combining their naturally sweet flavor with the rich, savory notes of rosemary, sage, and smoked paprika. Whether you’re preparing a festive feast or a simple family dinner, this dish will quickly become a favorite. The pumpkin is tender yet slightly caramelized, making it the perfect side dish to complement everything from roasted meats to vegetarian meals.
