Baked pumpkin with olive oil and thyme
4 servings
60 minutes
Baked pumpkin with olive oil and thyme is a simple yet elegant dish reflecting the philosophy of European cuisine: natural flavors without unnecessary additives. This recipe may originate from traditional autumn feasts when pumpkins ripened and were used in many dishes. Baked until soft, it acquires a caramelized sweetness that beautifully complements the aroma of fresh thyme and the light spiciness of olive oil. Salt and black pepper enhance the flavor, creating a harmonious balance. This dish can be served as a standalone side, added to salads, or paired with cheeses and nuts. It suits both cozy dinners and festive tables, delighting with its brightness and rich aroma.
1
Preheat the oven to 220 degrees.
2
Cut the pumpkin in half and remove the seeds. Then cut each half in half again.
- Summer squash: 1 piece
3
Place the pumpkin cut side up on a foil-lined baking sheet. Drizzle with olive oil. Season with salt, pepper, and sprinkle with sugar. Top each piece with a sprig of thyme.
- Extra virgin olive oil: to taste
- Coarse salt: pinch
- Freshly ground black pepper: to taste
- Sugar: pinch
- Thyme: 4 stems
4
Bake for about 30 minutes until tender. You can leave the pumpkin in a warm oven until serving. If it looks a bit dry, drizzle it with olive oil.
- Extra virgin olive oil: to taste
