Roasted pumpkin with herbs and parmesan
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
Ingredients
- pumpkin - 1 (about 1 Kg) or half of a large one
- Parmesan - 2 tbsp
- breadcrumbs - 4 tbsp
- chopped parsley - 2 tbsp
- thyme - 2 sticks
- rosemary - 2 sticks
- olive oil
- salt and pepper
- garlic - 2 cloves
Instructions
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
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Look soo good Alida! And I love your pumpkin pics:))
Adoro molto la zucca, si presta bene a molte preparazioni! Ottima la tua versione arrosto con le erbe aromatiche! Un abbraccio!
I love this recipe Alida!!! What a GREAT idea. I never think of Pumpkin as a relative of squash. You can do oh so many things with it once you think outside of the box of Pumpkin Pie.Althought, that’s pretty darn good too.
I must save this recipe and try it. Healthy, quick and I’m sure quite tasty!!! What a wonderful way to welcome Fall:)
Thanks so much for sharing, Alida…
Dear Alida, This is my kind of pumpkin dish. I do like pumpkin much more when cooked savory. Blessings dear. Catherine
We all adore butternut squashes here and so I reckon we will be cooking this soon!
This looks delicious! I can never find pumpkins that aren’t carving pumpkins in the supermarket though- are carving ones ok to use or do you recommend a specific type? #tastytuesdays
Hi Becky, you can use butternut squash which will be just as good!
That crispy cheesy topping sounds and looks amazing. I can easily finish the whole portion, believe me, I seriously can!
This looks and sounds lovely, perfect for this time of year x #TastyTuesdays
I love pumpkin…. what a delicious way to serve it!
Alida…fabulous idea…I have always been afraid to cook with pumpkin…but this looks easier than I thought. Thanks!!! PS – – – love the pumpkin patch pics! Buon weekend!!
Wow that looks incredible! Love this post! Thanks for linking up to #tastytuesdays
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