The recipe for baked pumpkin, for lazy evenings

Butternut, pumpkin, pumpkin, spaghetti pumpkin, patisson, patidou… October is the month in which pumpkin makes its grand return to market stalls. Luckily, because these cucurbits not only contain numerous vitamins and minerals that are excellent for health (vitamin C and magnesium, among others), but they can also be used for all tastes: stuffed, au gratin, in soups, in purees, in salad, in quiche…

Personally, what I prefer is to do it roast them in the oven with a nice seasoning and accompany them with an autumn salad such as frisée or escarole. Preparation takes 20 minutes to complete, and then cooks itself slowly in the oven. Here is the version with pumpkin, but you can easily replace it with butternut or another pumpkin of your choice.

Ingredients for baked pumpkin (for 2 people)

• 1/2 pumpkin (or 1/2 nutmeg)
• A head of garlic (keep it, it’s delicious)
• 3 tablespoons of olive oil
• 1 tablespoon wildflower honey or thyme honey
• Provençal herbs
• Salt and pepper

Read also: The shell gratin recipe that everyone agrees on

The recipe for baked pumpkin

• Start by washing the pumpkin and cutting it in half, then remove the seeds. If you use a pumpkin, you don’t need to peel it. On the other hand, you can’t eat the skin of the walnut, so you will have to peel it.
• Cut the pumpkin into thin slices forming moon segments. Place them on a baking tray covered with baking paper.
• In a bowl, mix the olive oil and honey until a thick sauce forms. Brush the pumpkin pieces with a pastry brush. Sprinkle with Provencal herbs, salt and pepper to taste.
• Prepare the candied garlic: Cut off the top of the garlic head so that the cloves appear raw. Oil generously, add salt and pepper, then enclose the head of garlic in a sheet of baking paper to form a bag. Arrange it on the plate next to the pumpkin quarters.
• Cook for approximately 30 minutes at 180°C.

Enjoy your meal !