- 1 pumpkin (we’ve used a Hokkaido pumpkin from out kitchen garden)
- 3 red onions
- 3 garlic cloves
- 4 bay leaves
- olive oil
- pepper and salt to taste
- about 2 tablespoons of honey
- a few tablespoons balsamic vinegar (optional: truffle flavored)
- 1 fresh truffle (we’ve used a Périgord truffle, from France, but you can also use truffle from a jar)
Kitchen equipment needed
- cutting board & chef’s knife
- oven tray lined with parchment paper
- optional: truffle shaver
Preparation — 10 minutes
PRE-HEAT the oven to 200 degrees Celsius or 390 degrees Fahrenheit.
There’s no need to peel a Hokkaido pumpkin, but do rinse it well with cold running water. DIVIDE the pumpkin into half and use a spoon to remove the seeds. CHOP the pumpkin into coarse pieces and divide over an oven tray lined with parchment paper. PEEL the red onions, divide into quarters and also divide over the oven tray.
PEEL and coarsely chop the garlic cloves and divide over the pumpkin.
Finishing the oven-roasted pumpkin with red onion and truffle — 25 minutes
DRIZZLE the pumpkin with olive oil and honey and season with pepper and salt. ROAST the pumpkin in the oven for about 20 minutes, depending on the size of the pieces.
FINISH the roasted pumpkin with balsamic vinegar and truffle shavings. If you don’t have any fresh truffle you can also use it from a jar, but be careful cause the taste of that is much stronger. Amazing as a side dish, e.g. with tagliatelle. Enjoy!