Pumpkin baked with sweet pepper and onion
6 servings
45 minutes
Pumpkin baked with sweet pepper and onion is a true symphony of autumn flavors filled with warmth and coziness. This recipe, inspired by European culinary traditions, combines the soft sweetness of pumpkin with the spiciness of bell pepper and the delicate caramel notes of roasted onion. Spices and mustard oil add depth to the aroma, transforming simple vegetables into an exquisite dish. Baking preserves the richness of flavors while keeping the texture tender but not mushy. It’s an ideal side for meat and fish dishes as well as a wonderful standalone option for a light dinner. Especially popular in the autumn season when pumpkin reaches its flavor peak. This dish not only delights the eye with its vibrant hues but also provides true gastronomic pleasure, warming the soul with every bite.
1
Prepare the products.
2
Cut the pumpkin into several pieces.
- Pumpkin: 1 piece
3
Remove the seeds from the pumpkin.
- Pumpkin: 1 piece
4
Cut all parts.
5
Remove the skin from all parts.
- Pumpkin: 1 piece
6
Put the peeled pumpkin in a bowl.
7
Onion and pepper should also be cleaned.
- Onion: 1 head
- Sweet pepper (capsicum): 1 piece
8
Cut the pepper and onion into strips and cubes.
- Onion: 1 head
- Sweet pepper (capsicum): 1 piece
9
Place the chopped vegetables in a baking tray or dish.
10
Add salt with herbs.
- Herb salt: 1 teaspoon
11
Add spices for the vegetables.
- Vegetable seasoning: 1 teaspoon
12
Add dried garlic.
- Garlic powder: 1 teaspoon
13
Water with mustard oil.
- Mustard oil: 3 tablespoons
14
Mix everything.
15
Place in the oven for 30 minutes at 180 degrees.
16
Prepared vegetables should not spread.
17
Serve in portions or as a side dish.