Those are the last days of fall. To celebrate the end of a beautiful season I prepared pumpkin. I found it at sales at the store and a recipe came in my mind. This pumpkin is named Queensland Blue and is the first time I am using it in a recipe and first time to eat it. Queensland Blue Pumpkin is native to Australia and can be cooked in a variety of ways and will complement sweet and savory recipes.
Two years ago I made this amazing dish Baked pumpkin with porcini mushrooms and I started loving pumpkins. For decorations or for food. It always feels like fall when I see or taste a pumpkin.
The recipe I used for this Queensland Blue pumpkin is my own creation. I just checked the time to bake a pumpkin and the temperature.In the end it went so great with the mushrooms and the spinach.
- 1 Queensland Blue pumpkin (1,4 kg)
- 250 g mushrooms
- 1 hand of baby spinach
- 2 tablespoons oil olive
- Salt and pepper
- 2-3 garlic cloves cut in small slices.
- 1 red onion
- 1 tablespoon dry parsley
Heat the oven to 200 C. Cut the pumpkin and with a metal spoon scoop out the seeds and insides of the pumpkin. Cut 2-3 cm slices of pumpkin. Cut the onion in big pieces.
Place the pumpkin slices on a baking sheet. Add the onion and the mushrooms. Drizzle with olive oil. Season with spices. Roast for 15-20 minutes. Add the spinach on top and leave it in the oven for another 10 minutes.
Serve it with garlic sauce.