- 250 grams of pumpkin
- 1 onion
- Salt and pepper to taste
- 3 cloves of garlic
- Cherry tomatoes or diced tomatoes
- 3 tablespoons of sunflower oil or olive oil
Wash the pumpkin and cut it in your preferred way. The most elegant presentation is usually in 2 cm thick slices or in cubes, ensuring they are of similar size.
Preheat the oven to 220ºC (428ºF).
Grease the baking tray with oil and place the pieces of pumpkin on it. Season with salt and pepper, and add the onion sliced into thin strips.
You can leave a couple of teaspoons of oil to lightly coat the pieces of pumpkin. Additionally, add some whole garlic cloves, and if you like, you can include cherry tomatoes or chopped tomatoes.
Bake for 30 minutes at 220ºC. Check that the pumpkin is soft before removing it from the oven.
This cooking method results in a more al dente texture. The squash remains juicy and avoids the "watery" feel that comes with boiling. Once it reaches your desired tenderness, take it out of the oven, plate it, and serve it hot.
You can dress it with a drizzle of olive oil and a touch of greenery, whether it be with leeks, chives, or parsley. Enjoy your meal!