Tenía un zapallo desde hace meses en el medio de la mesa del comedor. Estuvo gran parte del invierno sentado ahí, a veces con flores, a veces solo. Hasta que me dio antojo de comérmelo y lo abrí!! Estaba exquisito, suave, cremoso, dulce y muy naranjo. Hice zapallo asado en pedazos, imposible más simple, ni más rico. Con un poco de mantequilla encima es a prueba de mañosos, y con azúcar encima se transforma en postre:
I had a pumpkin over my dinner table for a couple of months now. It was sitting there half winter, sometime with flowers aside, sometimes alone. Until I was craving some and opened it!! It was delicious, soft, creamy, sweet and very orange. I made roasted pumpkin in slices, couldn't be easier, or yummier. With a little butter on top it's kids proof, or with a little sugar it turn out to be a great dessert:
Preheat the oven at medium-high temp (200ºC/390ºF). Use an oven tray to put pumpkin slices, cut as thick as two fingers. Pour a little olive oil over each slice, then sea salt, pepper and a rosemary stick on top. Put it in the oven for an hour, so it can melt in your mouth. If you have any leftovers we can make sopaipillas, our pumpkin bread. To make this a dessert, instead of salt and pepper just add a tablespoon of brown sugar over each, it will caramelize.
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