© 2024 | http://angiesrecipes.blogspot.com
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© 2024 | http://angiesrecipes.blogspot.com
I will always find a way to bake with pumpkin. The autumnal star vegetable is just so versatile and delicious. This vegetable side with butter, pepitas, rosemary, garlic and nutmeg is as tasty as it is beautiful. You can substitute rosemary for the thyme, or use salbei, or any other fresh herb of you like.
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- Cut the pumpkin in half and remove the seeds with a spoon. Now cut each half in half again. Use a vegetable peeler to shave each wedge into 2-3mm thin strips.
- Grease a 24-cm oven proof baking pan. Mix the melted butter, pepitas, garlic and rosemary in a bowl and season with nutmeg, salt and pepper.
- Toss the pumpkin strips with the sauce. Arrange the pumpkin strips, skin side up, in a concentric pattern into the prepared pan. Top with pepitas left in the bowl and sprinkle with the grated Parmesan.
- Preheat the oven to 200C/400F. Place the pan in the centre of the oven and bake for 30-35 minutes. Remove from the oven and garnish with chopped parsley.
© 2024 | http://angiesrecipes.blogspot.com
© 2024 | http://angiesrecipes.blogspot.com
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