This Tuscan recipe, I have to note, is one of the most worthy ways to cook pumpkin. If the pumpkin is baked in this way, it can be served as a side dish for meat, as a snack, put in soup 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. Divide the pumpkin in half, remove the seeds and set them aside, then cut the pumpkin into slices or into pieces, do not peel the skin. In a pestle mortar, rub the chili with a good pinch of salt. Add the sage leaves, cinnamon and enough olive oil to make a moist mixture. Brush the pumpkin thoroughly with this mixture.
Arrange the pumpkin pieces on a baking sheet in a single layer, season lightly with salt and pepper. Sprinkle pumpkin seeds on top, cover with foil and bake for 30 minutes, or until the pumpkin skin softens. Remove the foil and bake for another 10 minutes. Pumpkin should acquire a golden hue and be covered with a crispy crust.
* The thinner the pieces, the more baked and crispy the pumpkin will turn out, the more pieces can be put in a blender and make a soup puree.
Preheat the oven to 180 °C. Divide the pumpkin in half, remove the seeds and set them aside, then cut the pumpkin into slices or into pieces, do not peel the skin. In a pestle mortar, rub the chili with a good pinch of salt. Add the sage leaves, cinnamon and enough olive oil to make a moist mixture. Brush the pumpkin thoroughly with this mixture.
Arrange the pumpkin pieces on a baking sheet in a single layer, season lightly with salt and pepper. Sprinkle pumpkin seeds on top, cover with foil and bake for 30 minutes, or until the pumpkin skin softens. Remove the foil and bake for another 10 minutes. Pumpkin should acquire a golden hue and be covered with a crispy crust.
* The thinner the pieces, the more baked and crispy the pumpkin will turn out, the more pieces can be put in a blender and make a soup puree.
