Baked Pumpkin Appetizer with Red Onion and Rosemary

4 servings

45 minutes

Baked pumpkin with red onion and rosemary is a delightful dish inspired by Italian culinary traditions. The naturally sweet pumpkin caramelizes during roasting, developing a rich flavor with subtle nutty notes. Red onion adds zest, while rosemary unveils aromatic depth. Maple syrup and Dijon mustard create a refined blend of sweet and spicy, making the appetizer vibrant and memorable. This dish is perfect for autumn gatherings, complementing meat and vegetable dishes or standing alone as a gastronomic delight. Its warm, juicy texture and spicy aromas make it an excellent choice for a cozy family dinner or festive lunch.

Energy value per serving

• Calories: 191.6
• Proteins: 4.2g
• Fats: 10.6g
• Carbohydrates: 27.4g

Ingredients

• Pumpkin Squash: 1 kg
• Extra virgin olive oil: 2 tbsp
• Red onion: 1 head
• Salt: to taste
• Freshly chopped rosemary: 1 tsp
• Maple syrup: 1 tbsp
• Dijon mustard: 1 tbsp

Cooking steps

1. Preheat the oven to 220 degrees.

2. Clean and finely slice the onion. Cut the pumpkin lengthwise into 4 pieces, remove the seeds, and slice it very thinly across. Transfer everything to a bowl and add 1 tablespoon of olive oil and salt. Mix well. Spread in a single layer on a baking sheet.

   Required ingredients:

   • Red onion: 1 head
   • Pumpkin Squash: 1 kg
   • Extra virgin olive oil: 2 tablespoons
   • Salt:  to taste

3. Send to the oven for about 30 minutes until soft and golden.

4. Meanwhile, in a bowl, mix the remaining oil, rosemary, maple syrup, and mustard. Add the pumpkin and stir.

   Required ingredients:

   • Extra virgin olive oil: 2 tablespoons
   • Freshly chopped rosemary: 1 teaspoon
   • Maple syrup: 1 tablespoon
   • Dijon mustard: 1 tablespoon
   • Pumpkin Squash: 1 kg