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ROASTED PUMPKIN WITH ROSEMARY

Since the pumpkin is one of autumn’s symbols, we took the opportunity to propose a simple yet tasty side dish.

 

Ingredients for six people:

 

2.5 Kg (5.5 lbs.) of pumpkin (this one is from Mantua, Northern Italy)
A few sprigs of rosemary
Extra virgin olive oil for cooking
Salt, to taste
Pepper, to taste

 

 

Peel, slice and remove the seeds from the pumpkin.

 

To easily clean this vegetable, cut in half and then in quarters.

 

Remove the seeds with a spoon and then cut each quarter into 3 or 4 slices. Resting the slices on the cutting board will make it easier to remove the skin.

 

Then, cut the slices into medium-sized cubes.

 

Sprinkle olive oil in a roasting pan and spread the pumpkin cubes in it leaving space between each piece.

 

Dress cubes with olive oil, salt, pepper and rosemary sprigs.

 

Bake for 40 minutes at 170-180°C (340-350°F) until the pumpkin is soft and well-roasted.