Baked pumpkin with rosemary and sea salt

4 servings

30 minutes

Baked pumpkin with rosemary and sea salt is a simple yet exquisite dish of European cuisine that embodies the harmony of natural flavors. Its roots can be traced back to Mediterranean tradition, where fresh herbs and natural ingredients are valued above all. Pumpkin baked with aromatic rosemary takes on a rich, sweet flavor that is beautifully complemented by sea salt and a hint of black pepper's spiciness. The subtle woody aroma of rosemary makes the dish special, turning it into an ideal side for meat or a standalone treat. It's a wonderful way to reveal the softness and juiciness of pumpkin while keeping its texture tender yet firm. Baked pumpkin pairs perfectly with autumn and winter meals, warming with its heat and rich taste.

Energy value per serving

• Calories: 156.1
• Proteins: 7g
• Fats: 2g
• Carbohydrates: 41g

Ingredients

• Pumpkin: 2 kg
• Fresh rosemary: 1 bunch
• Sea salt: to taste
• Ground black pepper: 1 tbsp

Cooking steps

1. We take a large variety of pumpkin, whole or part. Of course, we wash it and clean out the seeds. Then we cut it into large slices without peeling. The width of the slices is 2-3 cm.

   Required ingredients:

   • Pumpkin: 2 kg

2. Preheat the oven to 180 degrees. Line a baking tray with parchment paper and place the pumpkin on it. Season with salt and pepper, add rosemary sprigs. Bake in the oven for 20-25 minutes.

   Required ingredients:

   • Pumpkin: 2 kg
   • Sea salt:  to taste
   • Ground black pepper: 1 tablespoon
   • Fresh rosemary: 1 bunch