Pumpkin with rosemary

Pumpkin with Rosemary - A Flavorful and Satisfying Delicacy

Preparation Time: 15 minutes
Baking Time: 45 minutes
Total Time: 1 hour
Number of Servings: 4

Who would have thought that a simple pumpkin could transform an ordinary meal into a true feast for the senses? The pumpkin with rosemary recipe I will share with you today has deep roots in culinary traditions but is simple enough to be prepared at home, even by those who do not consider themselves experienced cooks.

Before we start cooking, let’s get acquainted with the ingredients. We use a butternut pumpkin, known for its sweet flesh and creamy texture. Fresh rosemary adds a distinctive aromatic note that perfectly complements the sweetness of the pumpkin. Olive oil will help with caramelization and intensify the flavors, while salt and pepper will highlight the natural taste of the ingredients.

Ingredients:
- 1 butternut pumpkin (approximately 1-1.5 kg)
- A bunch of fresh rosemary
- 2-3 tablespoons of extra virgin olive oil
- Salt and pepper to taste

Preparation Steps:

1. Preparing the Pumpkin: Start by washing the pumpkin well under cold running water to remove any impurities or pesticides. Use a sharp knife to cut it in half lengthwise. With a spoon, scoop out the seeds and fibrous parts from the inside. You can use a spatula to make this step easier.

2. Cutting the Pumpkin: Once the pumpkin is cleaned, cut it into slices about 2-3 cm thick. This will ensure even and quick baking.

3. Preparing the Rosemary: To allow the flavors to penetrate deeply into the pumpkin, use a wooden skewer (or a knife) to poke a few small holes in the flesh of the pumpkin. These holes will be the perfect place to insert the rosemary sprigs, which will release their delicious aromas during baking.

4. Arranging the Tray: Place the pumpkin slices in a roasting tray, cut side up. Drizzle each piece with olive oil, ensuring they are well coated for a golden crust. Sprinkle salt and pepper to taste.

5. Baking: Preheat the oven to 180°C (medium heat) and place the tray with the pumpkin inside. Let it bake for 45 minutes, or until the pumpkin becomes soft and slightly caramelized on the surface. You can check if it’s done by inserting a fork; if it goes in easily, the pumpkin is perfect.

6. Serving: Once the pumpkin is ready, you can serve it warm, either as a side dish alongside a main course or as a stand-alone vegetarian dish. In our family, we enjoy it simply, letting the flavors shine. I encourage you to savor every bite, perhaps even pairing it with a yogurt sauce or a lemon dressing for a refreshing contrast.

Personal Note:
This rosemary pumpkin recipe is not only simple but also extremely versatile. You can experiment with other herb mixes, such as thyme or sage, to give it a different note. Additionally, you can sprinkle some toasted nuts on top for added texture.

Calories and Nutritional Benefits:
A serving of butternut pumpkin contains approximately 82 calories and is rich in vitamins A and C, fiber, and antioxidants. It is an excellent choice for a healthy diet, contributing to skin health and immune system support.

Frequently Asked Questions:
1. Can I use another type of pumpkin?
Yes, you can use any type of pumpkin, but butternut pumpkin provides the best texture and flavor for this recipe.

2. Is this recipe suitable for vegans?
Absolutely! All the ingredients are plant-based, making it perfect for a vegan diet.

3. What drinks pair well with rosemary pumpkin?
I recommend a dry white wine or fresh lemonade, which will perfectly complement the flavors of this dish.

4. How can I store leftover pumpkin?
You can store leftover pumpkin in the fridge in an airtight container for 3-4 days. It is delicious cold, added to salads or reheated.

This rosemary pumpkin is more than just a simple dish - it is a culinary experience that blends tradition with modernity. I encourage you to try it and share your impressions. Enjoy your meal!