Baked Pumpkin Appetizer with Red Onion and Rosemary
4 servings
45 minutes
Baked pumpkin with red onion and rosemary is a delightful dish inspired by Italian culinary traditions. The naturally sweet pumpkin caramelizes during roasting, developing a rich flavor with subtle nutty notes. Red onion adds zest, while rosemary unveils aromatic depth. Maple syrup and Dijon mustard create a refined blend of sweet and spicy, making the appetizer vibrant and memorable. This dish is perfect for autumn gatherings, complementing meat and vegetable dishes or standing alone as a gastronomic delight. Its warm, juicy texture and spicy aromas make it an excellent choice for a cozy family dinner or festive lunch.
1
Preheat the oven to 220 degrees.
2
Clean and finely slice the onion. Cut the pumpkin lengthwise into 4 pieces, remove the seeds, and slice it very thinly across. Transfer everything to a bowl and add 1 tablespoon of olive oil and salt. Mix well. Spread in a single layer on a baking sheet.
- Red onion: 1 head
- Summer squash: 1 kg
- Extra virgin olive oil: 2 tablespoons
- Salt: to taste
3
Send to the oven for about 30 minutes until soft and golden.
4
Meanwhile, in a bowl, mix the remaining oil, rosemary, maple syrup, and mustard. Add the pumpkin and stir.
- Extra virgin olive oil: 2 tablespoons
- Chopped fresh rosemary: 1 teaspoon
- Maple syrup: 1 tablespoon
- Dijon mustard: 1 tablespoon
- Summer squash: 1 kg