|
|
Oven 425 F Serves 4 |
|
1 small pumpkin |
Peel the pumpkin with a carrot peeler.
Take care while cutting the pumpkin. Place on a cutting board, insert the tip of a large chef’s knife, and wedge it through. Scoop out the seeds and discard.
Cut into 1-2” chunks. |
|
1 medium onion 4 cloves garlic
|
Chop the onion into 1” chunks. Peel and slice the garlic cloves. |
|
Olive oil Provence herbs or Italian herbs Salt & Pepper |
For easy clean-up, line a cookie sheet with foil. Drizzle with olive oil. Place the pumpkin, onion & garlic on the pan. Drizzle with more oil. Sprinkle with herbs. Roast in a hot oven for about 30 minutes. Check for doneness with a fork. Salt & pepper. |
Select a small “pie pumpkin”. The large ones used for jack-o-lanterns are not as tasty.