While the kids prepare pumpkin for Halloween night, we are thinking of you with a pumpkin recipe that we are sure you have never tried before! Today we prepare together with Veronica Carozzi(whom we recommend you follow on Instagram @joyhoperules) Baked Pumpkin with savory yogurt dip, chestnuts, feta cheese, hazelnuts and basil.
The steps are simple but the result is truly unexpected, with the final touch provided by the serving: once the squash is baked, we place it on a layer of Greek yogurt dip, prepared by adding a pinch of salt, pepper, oregano to the yogurt and blending it with olive oil.
To complete the dish we will add to the baked squash some feta cheese, some hazelnuts, steamed chestnuts (don't worry, they are easily found ready-made in supermarkets), and the ever-present herbs to be used fresh.
Crumble some chestnuts and feta cheese, and cut the
hazelnuts.
2. Lay the squash slices on a baking sheet covered with parchment paper, adding the oil, salt, pepper, a few sage leaves and fresh rosemary.
3. Bake for 30 minutes, checking for doneness and turning the slices after about 15 minutes (they should be golden brown on both sides).
4. Meanwhile, prepare the Greek yogurt dip by combining the yogurt, a pinch of salt, oil, pepper and oregano in a bowl. Mix well and let stand while the squash finishes cooking.
5. Crumble some chestnuts and feta, and cut hazelnuts in half.
6. Remove the squash slices from the oven, plate them by laying them on top of a layer of yogurt dip and add the crumbled feta, chestnuts, hazelnuts, a few fresh basil leaves and some rosemary. Garnish with a drizzle of raw oil.
Baked pumpkin: which one to choose?
One type of pumpkin that is very suitable for baking is thedelica, not too large and with a dark green skin, characterized by a round, flattened shape. It is ideal for preparing Baked Pumpkin: firm, dry and firm flesh and a rather sweet taste.
Important: choose a well-ripened pumpkin! How to recognize it? Look carefully at the petiole and skin:
The petiole must be dry
The peel must be hard and firm
What oil to use for pumpkin?
For her recipe Veronica choseIl Casolare Fruttato Intenso Extra Virgin Olive Oil, made from a variety of Italian olives that can maintain their distinctly fruity fragrance and flavor over time.
The vigorous flavor of this unfiltered oil, which Veronica also used to garnish the final dish, is perfect to counterbalance the delicate flavor of the pumpkin, creating a truly unique contrast.
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