Recently whilst driving through the countryside my attention suddenly started drifting towards lots of little yellowy coloured balls I could spot in the distance. I stopped and quickly drove back: there were pumpkins and lots of them.
Every year I cannot wait for the pumpkin season to begin. I love them in many ways: they make fab risottos, tasty pastas, cakes, gnocchi, sweet breads , soups... basically pumpkin can be added to almost any dish.
One of my absolute favourites childhood foods is "Zuf" which is typical of the Northern region of Friuli Venezia Giulia. It is basically a hearty porridge made with polenta flour and pumpkin. A very rustic and wholesome country food.
Of course pumpkin can be enjoyed on its own, just steamed or cooked in the oven like I have done this time; Add a selection of herbs for a more aromatic flavour and Parmesan, breadcrumbs and olive oil will enrich this side dish and make it taste fabulous.
- Prep Time : 15 minutes
- Cook Time : 20 minutes
Cut the pumpkin into sections (like if you were cutting a melon), slice the skin off and scoop out the seeds
Put the pumpkin on a baking tray over a sheet of baking paper. Sprinkle with salt and pepper and drizzle with olive oil.
In a bowl mix the breadcrumbs, grated Parmesan, chopped garlic cloves and parsley, the finely chopped thyme leaves and rosemary with 2 tbsp of olive oil
Sprinkle the mixture on the pumpkin and drizzle with olive oil
Bake at 200C for 20 minutes until the pumpkin looks nice and golden
This couldn't have been a better fit for "Cooking with Herbs" hosted by Karen and as this is a cheap recipe to make I am also sharing with "Credit Crunch Munch" on A New Addition on behalf of Fuss Free Flavours and Fab Food 4 All.
This is also going to "Tasty Tuesdays".