The good news if you are a lover of pumpkin is that, even if it reaches maturity and is harvested in late summer and early autumn, you can enjoy it throughout the winter. A whole pumpkin can in fact be kept for up to a year after its harvest. But be careful what kind of vegetable you are buying and, above all, if fully ripe.

If you want to take away the worry of having to cook it piece by piece from time to time, the best way to keep it in the freezer it is not raw but already baked in the oven. Obviously you can also choose to keep the pumpkin cooked in the microwave or steamed, you will still have a great result.

Which pumpkin to choose

If you're wondering which pumpkin is best to choose and how to prepare it in the oven we are here to answer your question. Let's start by saying that the pumpkin is a herbaceous plant belonging to the family of Gourds. The fruit is a very large berry with a very hard peel. Italy is a land of pumpkins: many varieties are cultivated. Let's see what to choose to prepare the baked pumpkin perfect.

The most famous in Italy is the Mantuan pumpkin, also known as the priest's hat. Although it can give us a hard time eliminating the hard skin, its pulp is powdery and tasty. If you want a sweeter taste try the marine pumpkin of Chioggia. The most used to prepare the baked pumpkin is instead the tonda padana. Born in America, it has adapted perfectly to our territory, its flesh is very valuable and versatile.

Also there pumpkin pumpkin from Piacenza with a flat shape and an irregular surface it lends itself to this type of cooking. The pulp, between yellow and orange, is firm, compact and powdery. Just add a little olive oil and a few sprigs of rosemary to get a tasty result with just baking. A more particular flavor is offered by the long pumpkin of Naples. This vegetable, which can weigh up to 20 kilograms, has a flavor between sweet and savory that is preserved even after baking.

Now that you've chosen the pumpkin variety we find out together how to prepare it in the oven. Cut the vegetable into slices or pieces and place them in a baking dish, you can decide whether to keep or remove the peel. Season it all with a little extra-virgin olive oil and a pinch of salt, don't forget to add some aromatic herbs: both thyme and rosemary highlight the characteristic aroma of the pumpkin.

At this point you just have to put the tray with the pumpkin in the oven and cook it at 200 ° C for 20-30 minutes. You will know that it is ready when, helping you with your fork, you will discover that it is soft inside and crunchy on the surface.

How to cook the pumpkin in the oven cut in half

Now let's try to answer another very common doubt: how to cook the pumpkin in the oven cut in half and with the peel. If you love pumpkin, but don't feel like sweating seven shirts to clean it, the technique of baking in the oven is the one that's right for you. The cooked pulp in this way will be perfect for filling ravioli, preparing a cake, a velvety, a risotto and even a purée. The outer skin will have become soft and it will be much easier to eliminate it.

Proceed as follows: wash the pumpkin, light the oven at 200 ° C and cut the vegetable in half without peeling it. Remove the seeds with a spoon and place it upside down on a baking sheet. Put the half pumpkin in the oven and cook it for at least 20 minutes. The prongs of the fork, stuck in the skin without resistance, will tell you that the wait is over and that the pumpkin is cooked.

Is it better to cut the pumpkin into slices or cubes?

If you have chosen to cook the baked pumpkin, you may find yourself in front of another question: Is it better to make it into slices or cubes? Both cuts are valid and give a tasty and very scenic result.

If you have chosen to bake the cubed pumpkin you will get a more aromatic result because this format allows you to dress the vegetable better. Just a few tablespoons of extra virgin olive oil, salt, pepper and rosemary to enrich the orange flesh with flavor. If instead you have decided to cook the sliced ​​pumpkin you can bring it to the table directly as a side dish.

Matches with baked pumpkin

What to combine with baked pumpkin? Let's find out together. The most classic of pairings is with cheese: tip on a gorgonzola or another blue-veined cheese to get a disruptive "wow effect".

If you want to love strong flavors, remember that macaroon is mustard are 2 combinations that have always been present also in the filling of tortelli. Try also the combination pumpkin is truffle, perfect for a risotto or a puree. While for a dessert based pumpkin the most appropriate combination is with spices such as nutmeg and the cinnamon.

What to do with the advanced baked pumpkin

Did you cook baked pumpkin kilos but couldn't eat it all? What can you do with the advanced baked pumpkin? First you can freeze it, it will remain ready for use for at least 3 months. If you plan to consume it within the week, you can also keep it in the fridge, in a simple airtight container.

Light recipes with baked pumpkin

If you want to use the baked pumpkin to prepare light recipes, we have some valuable suggestions for you. You can turn the cooked pulp into a puree that you will toast in the oven to create gods crunchy sage pumpkin cannoli. You can try an excellent light side dish with the pumpkin and porcini mushrooms with rosemary or prepare a unique dietetic dish like the yellow pumpkin tin with barley flakes: you will have everything you need to be satisfied without giving up taste.

Delicious recipes for baked pumpkin, au gratin

A classic baked dish is the yellow pumpkin gratin, leeks and cheese. If the pumpkin abounds and you have some time why not try cooking then the yellow pumpkin parmigiana? This is one of the mouth-watering recipes to take advantage of baked au gratin pumpkin. This food so prepared is excellent tasted as a side dish, and can be enhanced in combination with mushrooms is cheeses.