Bright and fragrant pumpkin with honey-creamy glaze with lemon and aromatic herbs is baked in the oven. This delicious appetizer will brighten up any table, be it lean or with meat dishes. Help yourself!
Cook: 1 hour 30 mins
Servings: 6
Ingredients
Pumpkin – 500 Grams
Dried Garlic – 1 Teaspoon
Hot red pepper – To taste
Sea salt – To taste
Rosemary – 1 Piece (twig)
Honey – 1 Art. the spoon
Butter – 1
Lemon juice – 1
Sage – 1/2 Teaspoon
Directions
Wash the pumpkin, cut into two halves. Use a spoon to remove the pulp and seeds. Don’t throw away the seeds.
Peel the pumpkin. It is convenient to do this with a vegetable peeler. On the entire surface of the pumpkin, make transverse cuts, 5-7 mm wide, not reaching the end. For the convenience of cutting, you can use wooden spoons as a stopper.
Place rosemary (or sage, bay leaf) leaves between the slices, brush with olive oil, sprinkle with salt and pepper. Bake in the oven at 200 degrees for 15-20 minutes.
In a small saucepan over medium-high heat, heat the butter, honey, lemon juice, a pinch of salt, and sage. Simmer on a gentle boil for 1-2 minutes, stirring occasionally.
Lubricate the pumpkin with frosting. Bake for 40-50 minutes until tender, glazing over the pumpkin every 10-15 minutes. Cover the finished pumpkin with foil and leave for 10-15 minutes.
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Ingredients
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