TABELIAAUTHENTIC RECIPE
Zucca al Forno con RosmarinoRoasted Pumpkin with Rosemary
An autumn side dish from Veneto: pumpkin scented with rosemary and garlic and roasted in the oven. Browned, caramelized edges give it a deep sweetness.
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Ingredients (2 servings)
- PumpkinPeel and cut into 2 cm cubes500 g
- Rosemary3 sprigs
- GarlicCrush3 cloves
- Extra virgin olive oil40 ml
- Salta little
- Black peppera little
Method
Dice the pumpkin
- 1 Preheat the oven to 200°C.
- 2 Peel the pumpkin and cut into 2 cm cubes.
Toss with the aromatics
- 1 Put the pumpkin in a bowl and toss with olive oil, crushed garlic, rosemary, salt and black pepper.
Spread on a baking tray
- 1 Line a baking tray with baking parchment and spread out the pumpkin without overlapping.
Roast the pumpkin
- 1 Bake at 200°C for 30–35 minutes.
- 2 Turn once during cooking.
Caution
It is ready when the edges have browned and caramelized (the sugars brown into caramel).
About this dish
In Veneto, autumn brings pumpkin to markets and home kitchens. When Venice flourished as a trading city, ingredients from the New World reached this region relatively early, and zucca took root on the autumn and winter tables of northern Italy.
Zucca al forno is a much more rustic pumpkin dish than risotto or filled pasta. Served beside roast meat or poultry, this sweet vegetable gives the table a sense of the season. Rosemary and garlic are a familiar aromatic combination in northern Italian autumn cooking.
Pumpkin remains widely used in Veneto and Lombardy, from everyday home cooking to festive dishes. This contorno belongs to the more everyday end of that range, bringing autumn sweetness to the plate.
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