Roasted Pumpkin
Oven‑baked pumpkin is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- Pflanzenöl (for the pan)
- 2 acorn pumpkins
- 0.5 lemon (juice)
- 2 tbsp sunflower oil
- Salt
- white pepper
- Nutmeg (freshly grated)
- 1 Pomegranate
- parsley (for garnish)
Instructions
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1.
Preheat oven to 175°C with top and bottom heat and brush a baking dish with oil.
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2.
Wash the pumpkin, halve it, remove the seeds and cut the flesh with skin into about three thick strips. Place the strips in the baking dish. Mix lemon juice with oil and brush over the pumpkin strips. Season with salt, pepper, and nutmeg. Bake in hot oven for about 45 minutes until the pumpkin flesh easily separates from the skin.
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3.
Just before serving cut the pomegranate open and remove the seeds. Rinse parsley and shake dry, then pluck the leaves.
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4.
Distribute the soft pumpkin strips on plates and scatter the pomegranate seeds over them. Serve garnished with parsley.
