Maine dish, Photography

Baked pumpkin with spinach and mushrooms

pumpkin with spinach and mushrooms

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.

queensland blue pumpkin

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.

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.

Ingredients:

  • 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

Directions:

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.

baked pumpkin with mushrooms and spinach

 

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87 thoughts on “Baked pumpkin with spinach and mushrooms”

  1. I have some lovely small pumpkins from the farmer’s market and I love both spinach and mushrooms. I will be trying this recipe. The photos look great by the way, Thank you.

  2. Just love this vibrant color and awesome dish you have put together. WOW , fantastic.
    You managed to get a new and happy follower. Hope you will be able to hop over to my blog, see what’s being cooked and baked at my end.

  3. looks delicious. I think the mushrooms and the spinach bring out the earthy flavors of the pumpkin to really give you that sense of fall and with pumpkin being a very blank slate as far as flavor go, cloves look great!

  4. I would love to try this, but I live in Alaska and we do NOT get any pumpkins that look like this. What can I use as a substitute? Also, can I use pumpkins as a substitute for starchy foods?

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