Orange is the new..vegetable! Time for Pumpkin and Squash
During this season, gardens and local markets are painted orange and you can find many different kinds of pumpkins and squash, for a low price. Thanks to its sweet and creamy flavour, pumpkins are very versatile, and can be used to create an entire menu, from appetiser to dessert.
A 100-gram amount of raw pumpkin provides 26 kilocalories of food energy and is an excellent source (20% or more the Daily Value) of provitamin A beta-carotene and vitamin A (53%). Vitamin C is also present in a moderate amount (11%).
Pumpkin is 92% water, 6.5% carbohydrate, 0.1% fat and 1% protein.
We present you with this easy recipe:
Roasted Pumpkin with rosemary
Prep: 45/50min - Level: Easy - Serving: 4/6
- 800gr Pumpkin
- 3 Garlic cloves
- 3/4 Rosemary sticks
- 3 Thyme sticks
- Olive oil
Wash and dry the pumpkin to remove soil and dirt.
Preheat the oven to 180°C.
Cut pumpkin in half and remove the seeds using a spoon.
Slice it again into equal sections (not too big).
Place cut pumpkin skin-side-down on a baking sheet, and season with salt, pepper, crushed garlic and herbs. Drizzle with olive oil and honey.
Bake for about 50 minutes, or until the pumpkin is tender.
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