PROVENCAL PUMPKIN FROM CLAUDIA RODEN

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Provencal Pumpkin From Claudia Roden image

Provided by Florence Fabricant

Time 40m

Yield 4 - 6 servings

Number Of Ingredients 5

1 3-pound pumpkin
1 tablespoon finely minced garlic
Salt and freshly ground black pepper
4 tablespoons extra-virgin olive oil
1 cup finely chopped Italian parsley

Steps:

  • Preheat oven to 425 degrees.
  • Peel the pumpkin and remove the seeds and stringy core. Cut the flesh into one-inch cubes.
  • Place pumpkin in a shallow baking dish and toss with remaining ingredients.
  • Bake 20 to 30 minutes, until the pumpkin is tender.

Nutrition Facts : @context http, Calories 128, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 9 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 577 milligrams, Sugar 4 grams

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