Zucca kabocha arrosto con timo e aglio

Ingredienti

• 1/2 kabocha squash (Japanese pumpkin, seeds out, peeled and sliced into half-moon wedges)
• 3 tablespoons olive oil
• 1 teaspoon sea salt
• 10-12 sprigs of fresh thyme (dried thyme can also be used)
• 5 cloves of garlic (sliced)
• 2 tablespoons pumpkin seeds
• Optional: 2 tablespoons Balsamic vinegar (aged Balsamic or Pomegranate Molasses)

Preparazione

1. 1

   Preheat the oven to 200 C / 395 F.

2. 2

   Line a flat baking tray with parchment paper and arrange the squash slices. Drizzle with olive oil and sprinkle evenly with sea salt. Top with thyme and place in the oven, middle shelf, for 15 minutes.

3. 3

   After 15 minutes, remove the tray from the oven and sprinkle garlic and pumpkin seeds over the top. Drizzle with a tablespoon or two of balsamic vinegar, if using, and pop back in the oven for 8-10 minutes. Serve hot or cold.