Pumpkin fully baked in the oven

Pumpkin fully baked in the oven.

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Ingredients:

1 small butternut pumpkin.
Cooking process:

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Select baking small orange squash (butternut squash I bought). This vegetable is smaller, the sweeter and brighter than the orange, the more carotene in pumpkin.
Wash the pumpkin and pat dry with paper towel. Butternut Squash Food Wrap in aluminum foil and place in oven. Bake at 180 oC for one and a half to two and a half hours (depending on the size of the pumpkin).

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Remove the pumpkin from the oven and let it cool for 15 minutes before removing it from the foil.
Place the squash on a cutting board and cut it in half with a sharp knife, spoon and then select seeds from inside the pumpkin and discard them.

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Select pumpkin flesh using a large spoon and place in an airtight container for future use.

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Keep the pumpkin pulp in an airtight container in the refrigerator for up to one week.

You can serve immediately pumpkin flesh on the table, just sprinkle it with sugar — a great dessert.
Bon Appetit!

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