Roasted Pumpkin with Tomato Sauce
- 700 g pumpkin (about 1.5 lbs)
- 2 large tomatoes
- 1 onion
- 1 bunch of parsley
- 4-5 cloves of garlic
- 100 ml dry white wine (about 1/2 cup)
- 100 g tomato sauce (or paste) (about 3.5 oz)
- 3 tablespoons olive oil
- Oregano, salt, and black pepper to taste
Start by peeling the pumpkin and cutting it into small pieces. Place the pieces in a baking dish, drizzle with olive oil, and bake in a preheated oven at 180°C (350°F) for 30-35 minutes, or until the pumpkin is tender.
In a skillet, heat some olive oil and sauté the chopped onion and garlic. Add the tomatoes, tomato sauce, white wine, salt, pepper, and oregano. Simmer, stirring occasionally, until the mixture is cooked through, about 20 minutes.
Combine the tomato sauce with the roasted pumpkin. Bake in the oven for an additional 10 minutes.
Serve the dish hot, garnished with chopped parsley.