I find that, here in Portugal, pumpkin is kind of underestimated and its use is basically restricted to soup bases and some Christmas fried dough pastries. During the few months I lived in the US I got to experience the 'pumpkin fever' of Halloween and Thanksgiving. That inspired me to create more recipes with this orangey-fleshy goodness.
Pumpkin actually have it all: is has a nice starchy texture, a balanced sweet and savor flavor and it is easy to cook. It is low in calories and very high in vitamin A and antioxidants and a good source of copper and calcium. It definitely should be more present on our tables.
Roasted Pumpkin with Sage and Green & Pink Pepper
Prep time: 35 mins
Cooking time: 35 mins
Skill level: Easy
2 lb Pumpkin (~900 g)
1/2 Lemon, juiced
6-8 fresh leaves Sage, chopped
1 tsp Green & Pink Pepper, freshly ground
Method of Preparation:
1. Pre-heat oven to 400 F (200 C).
2. Peal pumpkin, remove seeds and slice it into rectangular pieces about 1/4 inch thick (~0.6 cm).
3. Display pumpkin pieces in a baking platter and squeeze 1/2 lemon over it. Sprinkle chopped sage and freshly ground pepper on top and toss it with your hands to coat.
4. Put it in the pre-heated oven and let it bake until tender crispy (approximately 35 minutes), flipping the pumpkin pieces around once. When done, remove from oven, sprinkle more freshly chopped sage and a drizzle of lemon juice on top. Serve it with your favorite side dish and a nice bowl of fresh greens.
I hope you enjoy this recipe. Please let me know what are your favorite roasted pumpkin flavor combinations and side dishes. I'd love to hear from you!