Oven baked pumpkin. Video
Pumpkin is the queen of the autumn table. Cakes and spicy silky soups are made from it, it is put in salads and risottos, and dumplings and pies are filled with pumpkin pulp. Pieces of pumpkin are often baked before being added to various dishes, and small pumpkins are stuffed and baked whole in the oven.
Oven-baked pumpkin slices
Baking pumpkin slices in the oven is a simple process. For 1 small pumpkin you will need: – 1 teaspoon ground coriander; – 1 teaspoon dried oregano; – 1/4 teaspoon ground fennel; – 1 dried chili pepper; – 1/2 teaspoon sea salt; – 1/2 teaspoon tablespoons of freshly ground black pepper; – 1 clove of garlic; – 2 tablespoons of olive oil.
The seeds extracted from the pumpkin can be freed from the pulp, washed and roasted in the oven along with vegetable oil and salt
Preheat oven to 200 ° C. Wash and cut the pumpkin in half, remove the fibers and seeds, cut into slices. You can leave the rind on, or you can bake right along with it. Line a baking sheet with parchment paper. In a small bowl, crush the peppers, chop a clove of garlic, add olive oil and mix thoroughly. Place the pumpkin slices, skin side down, on a baking sheet, brush the slices with the garlic and peppercorn mixture using a silicone brush. Mix dry herbs and sprinkle over pumpkin. Bake the squash for 30 minutes, until soft and golden around the edges.
These slices can be used as a side dish for grilled meat. You can mix the baked pulp with the feta cheese and fill the pie. You can make a salad by cutting the flesh into cubes and mixing with cubes of blue cheese, toasted pecans and seasoning with olive oil and lemon juice.
If you want to make a sweet and aromatic dessert out of baked pumpkin, skip the herbs, garlic and salt and bake the slices just by covering them with olive oil; you can also sprinkle the baked slices with sugar or drizzle with honey and serve directly on your sweet.
Try stuffing pumpkin with noodles, and even capricious children will not refuse to feast on such a delicious dish. You will need: – 500 g tagliatelle; – 6 strips of bacon with a total weight of 100 g; – 100 g of unsalted butter; – 1 head of onion; – 1 small pumpkin with a total weight of 4-5 kg; – 1/4 cup of wheat flour; – 2 cups 20% cream; – 1 cup 3,5% milk; – 1 clove of garlic; – 4 cups grated hot cheddar cheese; – 1/2 teaspoon of cayenne pepper.
Preheat oven to 190 ° C. Cut off the top third of the pumpkin. Remove the fibers and seeds, carefully and carefully, taking care not to damage the peel, take out the pulp, cut it into cubes. Season the insides of the pumpkin with salt and pepper. Place the pumpkin on a baking sheet lined with baking paper. You need to cook such a pumpkin for an hour.
While the pumpkin is baking, boil the pasta until al dente. Drain the water, rinse the tagliatelle with cool water, drain it again and set the paste aside.
Cut the bacon into slices and fry until crisp. Remove the bacon with a slotted spoon, add half the butter to the skillet and sauté the diced onion until translucent, add the pumpkin pulp and cook for about 7-10 minutes, season with salt and remove from heat.
Place the onion, pumpkin and bacon in the paste and stir. Put the remaining butter in the same pan and fry the flour on it, stirring constantly with a wooden spoon, until the butter and flour form a kind of sauce. Add the cream, stirring constantly, pour in the milk, season with chopped garlic, cayenne pepper and salt. Combine the sauce with the pasta and fill the pumpkin with the mixture. Sprinkle with cheese and bake for 30 minutes, until golden brown.