Empty My Fridge
Roasted pumpkin
Ingredients
- Pumpkin3 ⅓ lb
- Almond · flakes
- Pumpkin seed
- Extra virgin olive oil4 tbsp
- Rosemary1 sprig
- Smoked paprikato taste
- Saltto taste
- Black pepperto taste
- Sage
- Parsley1 sprig
Instructions
- Wash the pumpkin and leave the skin on. Cut it in half to make slicing easier, then cut it into 8 even slices, after removing the seeds with a spoon.
- Brush the baking tray with some of the oil. Arrange the slices on it, drizzle with the rest of the oil and turn them so they are coated all over.
- Strip the rosemary needles from the sprig and chop them finely.
- Season the pumpkin with a pinch of salt and a dash of pepper. Add the chopped rosemary, the smoked paprika, then the pumpkin seeds and almond flakes.
- Bake in a static oven preheated to 360°F (182°C) for 40–45 minutes.
- Meanwhile, finely chop the sage leaves and the parsley sprig, place them in a bowl, add the oil and stir well.
- When the pumpkin is baked, drizzle the herb oil over it and serve.
Summarized from GialloZafferano's video. Watch it for the details.
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