Just in time for Halloween, Executive Chef Paul Marks shares one of his favorite recipes for the star of the holiday, pumpkin.
ROASTED PUMPKIN AND FENNEL
Serves 4 to 6 as a side dish
This is a good side dish with any variety of poultry or fowl.
1 (3-to 3.5-pound) pumpkin, seeded, peeled and sliced into 1 ½-inch pieces
2 large fennel bulbs, halved and then sliced
1 large sweet onion, peeled and sliced
2 garlic cloves, finely chopped
extra-virgin olive oil
salt and pepper
Preheat your oven to 425 degrees. Place pumpkin, fennel, onion and garlic in a large bowl and toss with olive oil, salt and pepper. Place vegetables on baking sheet and roast for about 35 to 40 minutes until tender.
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