What I propose to you today a little change from the ordinary, I know. But I like to pester the kitchen to get to things… let’s say surprising. The agreement between the pumpkins to roast and figs and very interesting, and makes for an accompanying sweet-sour quite of the season. The pumpkins roast brings the texture and the fine taste of the chestnut and the fig and honey, the sweetness, which makes me say that one can almost shake a little more and enjoy it as an accompaniment to cheese or dessert. But this time, it is well in the dish salty as we ate it with kasha, but there free to you to see how you want to go with her.. .I thought that this dish could easily be a part of the vegetables on the Christmas table (and yes, more than a good month before Christmas !)
And then if you didn’t know (just in case, I say that I say nothing), no need to peel your pumpkins, the skin becomes tender during cooking, so choose the in farming or bio (ditto for the figs !) !
Pumpkins roasted with figs
For 4 persons Save Print Ingredients
- 1 pumpkins
- 8 figs
- 1 tablespoon of honey
- 1 drizzle of olive oil
- Salt and pepper
- Preheat the oven to 200°.
- Wash and cut the pumpkins into slices and remove the seeds.
- Place the on a baking sheet and add the figs cut in four.
- Mix the honey, olive oil, salt and pepper and then pour this mixture over the marrows, and figs.
- Bake for 30-35 minutes.