It has been almost 15 days since the New Year, our body is still recovering from the excesses of Christmas and New Year's Eve. And yesterday we still had a wedding to celebrate! yeah Regardless of the parties and dinners with friends we are having, we have tried to balance our nourishment with lots of vegetables and fruit.
The recipe we bring you today has been red hot at our table! We have the privilege to have always pumpkins in the pantry thanks to his family, and since the beginning of autumn we have cooked this vegetable a lot. This roasted pumpkin recipe is great to go with any dish, either meat or fish! You can also choose to cut into squares and put together in a hot salad, for sure that will not disappoint.
Are you curious? Swipe down to see the recipe!
- 1 butternut squash - salt, q.s. - black pepper, q.s. - olive oil, q.s. - Rosemary sprigs
Start by preheating the oven to 180ºC and put aside a tray to go to the oven. Wash the pumpkins well because we'll leave the peel! Cut the pumpkin to length and then into strips at your taste. Place the strips on the tray and disperse them. Season to taste with salt, black pepper and drizzle with a little olive oil.
Take the tray to the oven for 45 minutes or until the squash gets caramelized.