1. Pumpkin baked with Provencal herbs and garlic

Ingredients

• 1 kg pumpkin pulp;
• 2-3 cloves of garlic;
• salt – to taste;
• 1½ teaspoons herbes de Provence;
• 2 tablespoons of vegetable oil.

Cooking

Cut the pumpkin into not too big pieces. Add chopped garlic, salt, herbs and oil to them and mix thoroughly.

Put the pumpkin in a mold and place in an oven preheated to 200 ° C for about 20 minutes.

2. Pumpkin baked in spiced caramel

Ingredients

• 800 g pumpkin pulp;
• 2 tablespoons of butter;
• 2 tablespoons brown sugar;
• cinnamon – to taste;
• ground nutmeg – to taste;
• ground ginger – to taste;
• ground cloves – to taste.

Cooking

Cut the pumpkin into large pieces. Melt the butter and grease with part of the baking dish. You can line it with parchment. Lay out the pumpkin in one layer.

Lubricate the workpieces with some more oil. Sprinkle each piece with sugar and spices. Bake for 20 minutes at 180°C.

Then turn the pieces over, brush with oil on the reverse side and sprinkle with sugar and spices. Raise the temperature to 190°C and cook the pumpkin for another 10 minutes.

3. Oven-roasted pumpkin stuffed with mushrooms, spinach, cheese and cream

Ingredients

• 4 very small pumpkins (about 500g each)
• salt – to taste;
• ground black pepper – to taste;
• 1 onion;
• 1 tablespoon of butter;
• 200-250 g of champignons;
• 1 clove of garlic;
• 150 g spinach;
• 1 small baguette;
• 80 g of hard cheese;
• ground nutmeg – to taste;
• 100–120 ml of heavy cream;
• some vegetable oil.

Cooking

Cut off the tops of the pumpkins, but don’t throw them away. Scoop out the seeds and rub the inside of the flesh with salt and pepper.

Cut the onion into small pieces or thin half rings. Melt the butter in a frying pan over medium heat. Add the onion and sauté for a few minutes until soft.

Add thinly sliced ​​mushrooms and minced garlic. Cook for about 5 minutes, then toss in the spinach. If the leaves are large, chop them. Saute until spinach softens. Remove from heat and season the filling with salt and pepper.

Cut the baguette into small cubes. Add them to the mushroom mixture along with the grated cheese, nutmeg and cream. Stir and stuff pumpkins.

Grease a baking sheet with vegetable oil and place pumpkins. Cover with tops and send to the oven preheated to 180 ° C for 1 hour. Then remove the tops and bake for another 20-30 minutes. The filling on top should be browned, and the pumpkins themselves should be easily pierced with a knife.

4. Pumpkin baked with honey and rosemary

Ingredients

• 1 kg pumpkin;
• 2 tablespoons of white sugar;
• 1 tablespoon brown sugar;
• 4 tablespoons of honey;
• a few sprigs of fresh rosemary.

Cooking

Cut the pulp of the pumpkin with the peel into large pieces. Lay them skin side down on a baking sheet lined with parchment.

Sprinkle the pumpkin with a mixture of white and brown sugar. Drizzle with honey and scatter rosemary leaves on top. Put in an oven preheated to 200 ° C for 40 minutes.

5. Pumpkin fries in the oven with parmesan and paprika

Ingredients

• 800 g pumpkin pulp;
• 2 teaspoons of cornstarch;
• 2 tablespoons of vegetable oil;
• ½ teaspoon ground cayenne pepper;
• 1 teaspoon paprika;
• 1 teaspoon dried garlic;
• salt – to taste;
• a small piece of parmesan;
• a few sprigs of parsley.

Cooking

Cut pumpkin into small pieces. Mix them with starch, oil, cayenne pepper, paprika, garlic and salt. Make sure all pieces are covered with this mixture.

Lay the slices in a single layer on a baking sheet lined with parchment. Place in an oven preheated to 190 ° C for 20 minutes. In the middle of cooking, turn the pieces over. The pumpkin should brown.

Mix finely grated parmesan and chopped parsley. Sprinkle the pumpkin with this mixture before serving.