Oven-baked pumpkin

Oven-baked pumpkin

Zucca al forno

By
From
The Collection
Serves
6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 pumpkin, about 3kg
100g butter
2 garlic cloves, finely sliced
1 tablespoon rosemary, very finely chopped
salt
pepper
parmesan, grated, (optional)

Method

  1. Preheat the oven to 200°C.
  2. Cut the pumpkin in half and remove the seeds. Cut each half into 3 wedges. Bake the pumpkin wedges for 50–60 minutes, depending on the size of the wedges. They should be slightly caramelised, and the flesh will be soft.
  3. Melt the butter in a pan and fry the garlic slices and rosemary for a few minutes. Make an incision in the middle of the flesh on each pumpkin wedge, and pour in some garlic butter. Season to taste with salt and pepper. You eat it by spooning the buttery flesh out of the skin. Alternatively, you could sprinkle some Parmesan on top. It is an excellent first course.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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