This Tuscan recipe, I must say, is one of the best ways to prepare pumpkin. Roasted this way, it can be served as a side dish with meat, as an appetizer, or added to soups or pasta.
- 1 large pumpkin
- 1 dried red chili pepper
- sea salt and freshly ground black pepper
- 1 large handful of sage leaves (can be replaced with dried)
- 1 cinnamon stick, broken into pieces
- olive oil
Preheat the oven to 180°C. Halve the pumpkin, scoop out the seeds, and set them aside. Cut the pumpkin into slices or chunks, leaving the skin on.
Using a mortar and pestle, grind the chili with a generous pinch of salt. Add the sage leaves, cinnamon pieces, and enough olive oil to create a moist mixture. Rub this mixture thoroughly over the pumpkin pieces.
Arrange the pumpkin on a baking tray in a single layer. Lightly season with salt and pepper, and sprinkle with the reserved pumpkin seeds. Cover with foil and roast for 30 minutes, or until the pumpkin skin softens. Remove the foil and roast for an additional 10 minutes, until the pumpkin turns golden and develops a crispy crust.
* The thinner the slices, the crispier the pumpkin will be. Thicker pieces can be blended into a creamy soup.
Preheat the oven to 180°C. Halve the pumpkin, scoop out the seeds, and set them aside. Cut the pumpkin into slices or chunks, leaving the skin on.
Using a mortar and pestle, grind the chili with a generous pinch of salt. Add the sage leaves, cinnamon pieces, and enough olive oil to create a moist mixture. Rub this mixture thoroughly over the pumpkin pieces.
Arrange the pumpkin on a baking tray in a single layer. Lightly season with salt and pepper, and sprinkle with the reserved pumpkin seeds. Cover with foil and roast for 30 minutes, or until the pumpkin skin softens. Remove the foil and roast for an additional 10 minutes, until the pumpkin turns golden and develops a crispy crust.
* The thinner the slices, the crispier the pumpkin will be. Thicker pieces can be blended into a creamy soup.
