Pumpkin roast

To the pumpkin-lovers, pumpkin-agnostic and pumpkin-skeptics  out there: a roast is probably one of the simplest and nicest things you can do with a pumpkin, or a butternut squash in this particular case.butternut

As agreed with a friend over lunch, the members of the Cucurbitaceae family are all very nice indeed.pumpkinroastbefore

roastedpumpkinserved

In the pictures, half a steamed (specs in previous recipe) butternut squash and a zucchino, both cut in fairly big pieces/slices and mixed together with:

two finely chopped garlic cloves, some fresh red chili (approx a cm), half a teaspoon of sweet paprika, rock salt, a tablespoon of olive oil and three tablespoons of water.

The lot was baked in a pre-heated oven at 180/200 degrees for about half an hour, until tender and golden.

Tip 1: combine the dish with some rocket salad – a perfect contrast to the sweetness of the pumpkin that tends to caramelise when oven-baked.

Tip 2: towards the end of the roasting time, top the vegetables with  some almond slivers and pine nuts.

Tip 3: garnish the hot vegetables with coarse flakes of good-quality parmesan.

 

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