I love pumpkin and although it is much more practical to cook it in water or steam, it is much tastier. roast. As it is sweet, in the oven it becomes caramelized, with a crunchy and very soft inside. A delight!!! This is worth trying revenue.
I used the Japanese pumpkinwhich is also known as Cabotiá or Cabotia depending on the region.
I drizzle a pan with olive oil, spread the pumpkin (here it was 650g), season with salt, black pepper (I used white pepper here), 2 cloves of crushed garlic, thyme leaves which I think goes really well, I drizzle with more olive oil and put it in the preheated oven at 180ºC, without aluminum.
The baking time will depend on the size of your pumpkin pieces and their quality. In this case it took 1 hour, but you can open the oven and poke it to see if it’s soft.
Tips:
– Every 20 minutes, turn the pumpkin pieces over because the part that is touching the pan browns more, so it cooks evenly.
– You can use other fresh or dried herbs and any seasonings you like.
– If you use an aluminum pan or glass refractory, it’s a good idea to line it with baking paper or use a lot of olive oil because it can stick.
