One of the healthy vegetables that retains most of its vitamins and nutrients after heat treatment is pumpkin.
Baked pumpkin is not only healthy, but also delicious.
Expert of the online publication "BelNovosti" Yulia Arkhipova - a cook, fourth-category baker told how to properly bake pumpkin in order to preserve as many useful substances in it as possible.
Cooking tricks
Firstly, to keep the pumpkin in the oven for a shorter time, cut the peeled pulp into pieces no larger than 2 cm.
Secondly, exclude salt from the recipe. It is not only harmful to health, but also forces the vegetables to release juice.
If you sprinkle the pumpkin with sugar, it will be covered with a thin crust of caramel. You can use honey instead of sugar.
Third, to enhance the flavor of the pumpkin, sprinkle it with grated frozen butter before placing it in the oven.
Fourthly, don’t skimp on spices and herbs.
The vegetable goes well with ginger and turmeric, curry and paprika, nutmeg, and even cinnamon.
Fifth, bake the pumpkin for the first 20 minutes at 170 degrees.
Then you can increase the temperature to 200 degrees Celsius, and if you don’t want the pulp to dry out, cover the pan with foil.
The pumpkin will be ready in the oven in about 40 minutes.
If you have small pumpkins, you don’t have to peel them, but bake them whole, making a few punctures or stuffing them with a variety of fillings.
Expert: Julia Arkhipova
