During this season, gardens and local markets are painted orange and you can find many different kinds of pumpkins and squash, for a low price. Thanks to its sweet and creamy flavour, pumpkins are very versatile, and can be used to create an entire menu, from appetiser to dessert.
A 100-gram amount of raw pumpkin provides 26 kilocalories of food energy and is an excellent source (20% or more the Daily Value) of provitamin A beta-carotene and vitamin A (53%). Vitamin C is also present in a moderate amount (11%).
Pumpkin is 92% water, 6.5% carbohydrate, 0.1% fat and 1% protein.
We present you with this easy recipe:
Roasted Pumpkin with rosemary
Prep: 45/50min - Level: Easy - Serving: 4/6
- 800gr Pumpkin
- 3 Garlic cloves
- 3/4 Rosemary sticks
- 3 Thyme sticks
- Olive oil
Wash and dry the pumpkin to remove soil and dirt.
Preheat the oven to 180°C.
Cut pumpkin in half and remove the seeds using a spoon.
Slice it again into equal sections (not too big).
Place cut pumpkin skin-side-down on a baking sheet, and season with salt, pepper, crushed garlic and herbs. Drizzle with olive oil and honey.
Bake for about 50 minutes, or until the pumpkin is tender.
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