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.
1
Line the baking tray with parchment paper. Place pieces of pumpkin, previously peeled and seeded, on it.
- Butternut squash: 400 g
2
Add garlic cloves, which don't need to be peeled - just crush them with a knife.
- Garlic: 2 heads
3
Spread fresh rosemary, drizzle with olive oil, and sprinkle with coarse salt. The final touch is pieces of butter.
- 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.
- Cream cheese: 2 tablespoons
- Chia seeds: to taste
