Recipe: Pumpkins eaten roasted in the oven with rosemary

Saint HilaryThe cook Vador Brugués He explains a "truly simple" recipe, as he insists, for making pumpkin using the oven. The only difficulty is knowing how to cut it, for which you need a good knife, but from then on, the preparation is simple, and the dish becomes ideal as an appetizer or to accompany other dishes. The interesting thing about the recipe is that the chef suggests cooking it with the skin on. For all these reasons, if you get pumpkins, let's roast them, which is the best way to savor autumn.

Ingredients for 4 people

• 500 g of pumpkin
• 50 g virgin olive oil
• Fresh rosemary
• Flower of salt
• Black pepper
• Optional: goat yogurt and lettuce leaves

Elaboration

1. Cut the pumpkin in half. Remove the seeds to leave them clean.
2. Using a knife, make slices or strips, neither too thick nor too thin.
3. Place them on a baking tray and season with oil, salt, pepper, and a few rosemary leaves.
4. Bake in the oven at 180°C for about 60 minutes. Now, you'll need to touch it gradually, as it depends on the type of pumpkin and the size of the cut. It should be slightly dry and roasted!
5. Now make the dressing. Take the fresh rosemary and remove the leaves. Chop a little and mix with the olive oil, a pinch of salt, and black pepper. Stir with a spoon until it's ready to finish the dish.
6. Remove the tray from the oven and season the pumpkin with a little more salt and the rosemary oil you just prepared.
7. You can eat the pumpkin strips with your fingers!
8. One option is to finish the recipe with a side of goat's milk yogurt.

Enjoy!