Baked pumpkin with spices
4 servings
80 minutes
Baked pumpkin with spices is a cozy dish of European cuisine that embodies autumn warmth and harmony of flavors. Historically, pumpkin was often used in rustic recipes due to its nutrition and rich sweetness. In this version, it is infused with the aroma of ginger, tarragon, and mint, creating a complex yet refined bouquet. Cardamom adds an Eastern note while sugar syrup enhances the pumpkin's natural sweetness. Slow baking first under foil and then with butter allows for a caramelized crust that makes the dish even more appetizing. Served with coarse sea salt to balance sweet and spicy notes, this pumpkin is perfect as a side or standalone dish to warm the soul on cool days.
1
Prepare all the ingredients. Preheat the oven to 200 degrees.
2
Peel the pumpkin from the skin and seeds, and cut it into large pieces.
- Pumpkin: 800 g
3
Slice the ginger.
- Ginger: 30 g
4
Place the pumpkin and ginger on a baking sheet lined with parchment paper.
- Pumpkin: 800 g
- Ginger: 30 g
5
Place sprigs of tarragon and mint on the pumpkin.
- Tarragon (estragon): 4 sprigs
- Mint: 4 sprigs
6
Sprinkle with cardamom and drizzle with sugar syrup.
- Cardamom: 1 teaspoon
- Sugar syrup: 50 ml
7
Cover with foil and place in the oven for 45–60 minutes.
8
When the pumpkin is almost ready, remove the foil, brush the pumpkin with butter, and bake until caramelized.
- Butter: 30 g
9
Serve the pumpkin sprinkled with coarse salt.
- Coarse sea salt: to taste
