Zucca al forno
Baked pumpkin

Ingredients for 6 hungry people  

• 2.5Kg Hokkaido pumpkin
• 20ml olive oil
• 5g salvia
• 5g thyme
• 5g salt

Tip: This recipe can be made with various varieties of pumpkins, but some of them must be peeled first. Hokkaido is my personal favourite, and comes with a very tasty skin that gives the dish a unique taste.

Procedure

1. Preheat the oven at 200°C, ventilated;
2. Wash the pumpkin carefully and remove only the damanged parts of the skin;
3. Cut the pumpkin in half, remove the stem and the seeds;
4. Slice it into 2cm thick wedges, then lay the slices on a baking tray so that they don't overlap;
5. Mix the oil, spices, and salt, then cover the pumpkin with a thin layer of the mix;
6. Bake for 25 minutes until the upper layer begins to brown;
7. Serve warm or reuse to make a sauce (see ).