What to cook with pumpkin, besides soup: 2 unusual dishes

Iryna MelnichenkoLS Food
What to cook from pumpkin
What to cook from pumpkin

Undoubtedly, the main autumn vegetable is a healthy pumpkin, which will be a great base for many dishes. It can be used to make a warm salad, porridge, delicious pancakes, baked with cinnamon, soup, added to pies, spicy drinks, and sweet candied fruits.

FoodOboz editorial team has prepared for you a selection of 2 delicious and not banal pumpkin dishes that will be perfect for lunch and dinner, the recipes of which were shared by Jamie Oliver on his YouTube channel.

1. Baked chicken breast with pumpkin

Chicken breast with pumpkin

Ingredients:

  • chicken breast – 1 pc
  • pumpkin -–1/4 pc
  • olive oil – 1-2 tbsp
  • cream – 1-2 tbsp
  • salt – to taste
  • marjoram – 2 sprigs
  • ground black pepper – to taste
  • red chili pepper – a pinch
  • ground nutmeg – to taste

How to cook:

  1. First of all, rub the breast well with pepper, salt, and chopped marjoram.
  2. Remove the seeds from the chili and cut it into small slices.
  3. Put the breast in a baking dish and sprinkle with the chili.
  4. Cut the pumpkin into small slices and place in the baking dish.
  5. Add the cream to the baking dish, and sprinkle with nutmeg, salt, and pepper.
  6. Drizzle everything well with olive oil and bake for 25-35 minutes at 200 C.

2. Baked pumpkin with bacon

Baked pumpkin with bacon

Ingredients:

  • pumpkin – 1 kg
  • bacon – 6 slices
  • garlic – 3-4 cloves
  • rosemary – 4-6 sprigs
  • olive oil – 1 tbsp
  • ground black pepper – to taste
  • ground chili pepper – to taste
  • salt – to taste
  • coriander – 1 tbsp

Method of preparation:

  1. Wash and cut the pumpkin in half, remove the seeds, and cut into slices.
  2. Put it on a baking sheet, and sprinkle with ground chili, salt, and pepper.
  3. Add garlic, but not peeled, as well as rosemary and bacon.
  4. Pour oil over all the ingredients and mix.
  5. Put the bacon on top and put it in the oven for 30 minutes at 200 C.

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