Baked pumpkin with rosemary

2 servings

35 minutes

Baked pumpkin with rosemary is a true embodiment of Italian cuisine, where simplicity meets deep flavor. Legend has it that this recipe originated in cozy Tuscan villages, where pumpkin has always been a symbol of autumn abundance. When baked, the butternut squash acquires caramel sweetness, complemented by the spice of fresh rosemary and the richness of butter. Adding garlic enhances the aroma, while a pinch of sea salt balances the flavor palette. The finishing touch is cream cheese and chia seeds, which add a creamy texture and slight crunch. This dish is perfect for cozy family dinners as well as elegant festive meals, especially paired with a glass of white wine or a fresh green salad.

Energy value per serving

• Calories: 661.1
• Proteins: 6.2g
• Fats: 55.9g
• Carbohydrates: 33.3g

Ingredients

• Butternut squash: 400 g
• Garlic: 2 head
• Rosemary: 3 stem
• Coarse sea salt: to taste
• Olive oil: 1 tbsp
• Butter: 100 g
• Cream cheese: 2 tbsp
• Chia seeds: to taste

Cooking steps

1. Line the baking tray with parchment paper. Place pieces of pumpkin, previously peeled and seeded, on it.

   Required ingredients:

   • Butternut squash: 400 g

2. Add garlic cloves, which don't need to be peeled - just crush them with a knife.

   Required ingredients:

   • Garlic: 2 heads

3. Spread fresh rosemary, drizzle with olive oil, and sprinkle with coarse salt. The final touch is pieces of butter.

   Required ingredients:

   • Rosemary: 3 stems
   • Olive oil: 1 tablespoon
   • Coarse sea salt:  to taste
   • Butter: 100 g

4. Bake at 200° C for 30 minutes. Serve with a couple of spoons of Almette cream cheese, fresh cilantro, and chia seeds.

   Required ingredients:

   • Cream cheese: 2 tablespoons
   • Chia seeds:  to taste