To get the most benefits from baked pumpkin, add a tablespoon of vegetable oil or butter to the dish, because vitamin A is fat-soluble and won’t be absorbed otherwise. For added flavor, you can add carrots or cheese.
Ingredients: pumpkin – 1 kg; maple syrup – 2 tablespoons; chopped walnuts – 1/4 cup; vegetable oil or butter – 1–2 tablespoons.
Preparation
Wash the pumpkin and cut it into large pieces, removing the seeds while leaving the skin on.
Place the pumpkin pieces on a greased baking sheet, drizzle with oil, and bake for 30 minutes in a preheated oven at 180–200°C (after 20 minutes, flip the pieces).
Next, take out the baking sheet, drizzle the pumpkin with sweet maple syrup (this natural sweetener can be used as an alternative to sugar), and return it to the oven for another 15 minutes. Finally, sprinkle the pumpkin with walnuts and leave it in the hot oven for 5 more minutes to allow the walnuts to toast slightly.
Life Hacks
- Baking pumpkin in a slow cooker on the “Bake” setting takes about half an hour in a greased bowl; reduce the cooking time by cutting the flesh into small cubes or thin slices—then the dish will be ready in just 15 minutes.
- Prepare baked pumpkin in the microwave at full power in 5–7 minutes by adding a little water to the chopped flesh, covering the dish with a lid or perforated plastic wrap, and cooking while stirring occasionally. This method is great for making pumpkin puree or a dessert base with sugar, honey, cinnamon, or nuts.
- Bake pumpkin in an air fryer for 20–25 minutes at 180°C. Flip the pieces periodically to ensure even cooking and check for doneness with a fork (the pumpkin should be soft).
You can find another pumpkin recipe with nuts here:
This recipe allows you to bake pumpkin with vegetables and chicken:
You can also make porridge, cream soup, pie, potato pancakes, compote, and even marmalade from pumpkin:
