Maple pumpkin
4 servings
60 minutes
Recipe from the book by Alena Andreasyan "Gastronomic novel."
Calories137.8kcal
Proteins1.4grams
Fats12.4grams
Carbohydrates5.3grams
Olive oil
2
tbsp
Maple syrup
1
tsp
Garlic
2
clove
Herbes de Provence
0.3
tsp
Salt
to taste
Ground black pepper
to taste
Scotch bonnet chili
to taste
Frisee
50
g
Leek
50
g
Cherry (sour)
10
g
Pumpkin seeds (pepitas)
1
tbsp
Coconut oil
5
ml
Paprika
to taste
1
Crush a couple of garlic cloves and place them in a baking dish. Top with small or large pieces of pumpkin. Drizzle with oil mixed with syrup, salt, pepper, and herbs. For spiciness, you can add hot pepper. It elegantly balances between garlic and maple pumpkin.
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
- Scotch bonnet chili: to taste
- Olive oil: 2 tablespoons
- Maple syrup: 1 teaspoon
- Herbes de Provence: 0.3 teaspoon
2
Bake for 30-40 minutes. The time depends on the thickness of the pumpkin and its variety; it needs to be checked for softness.
3
While the pumpkin is baking, prepare the leek. Cut it into rings. Grease the pan with coconut oil and sauté the onion with paprika.
- Leek: 50 g
- Paprika: to taste
- Coconut oil: 5 ml
4
Season with salt, mix with cherries and seeds, and serve on a plate with baked pumpkin and a portion of fresh salad.
- Salt: to taste
- Cherry (sour): 10 g
- Pumpkin seeds (pepitas): 1 tablespoon
- Frisee: 50 g
