Pumpkin from Sheet
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg Hokkaido pumpkin (se)
- 2 onion (s), red
- 1 bunch parsley
- 6 tablespoon olive oil
- 100 g parmesan in one piece (also works without)
- a bit salt
- some pepper from the mill
- 1 half lemon
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C (convection 180 ° C). Wash the pumpkin well, cut the stem and flower base as well as the scabbed areas from the skin. Now cut the pumpkin in half and scrape out the seeds with a tablespoon. Cut the halves into finger-thick slices.
- Peel the onions, cut in half and cut into strips. Rinse the parsley and shake dry, pluck the leaves off. Mix everything together with oil, salt and pepper and spread on a baking sheet. Roughly and generously slice the parmesan over the top and put the tray in the oven for 15-20 minutes until the pumpkin is cooked through and the cheese is lightly browned. Squeeze half a lemon over it and serve.
- The perfect lunch or dinner with a delicious salad!
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