How to bake pumpkin in pieces in the oven. Pumpkin with sugar, baked in slices in the oven

What we need:

Pumpkin itself - 500-600 g
Sugar - 1 glass (of which we will use 3-4 tablespoons)

Cooking is easy and enjoyable.
Choose a medium-sized vegetable and cut it in half. Clear the middle of the seeds.
Cut half the pumpkin into slices - in the shape of a crescent. We try to ensure that the pieces are approximately the same width and not too thick - two centimeters will be enough.
Pour sugar onto a flat dish. Dip the pieces into it - but only on one side! We place the other one, without the sweet coating, on a baking sheet lightly greased with oil. You can cover the surface with foil and do not use oil.
Now that the entire surface of the metal is occupied by deliciously attached cuttings, we are approaching the middle of the process, how to bake pumpkin in the oven in slices. The recipe with photos teases the eye and excites the imagination. It's only the beginning!
Preheat the oven at 200 degrees Celsius. Set the timer to twenty minutes. But keep in mind that hard fruits take longer to cook than soft ones. Therefore, it is beneficial to check readiness after 10-15 minutes of baking.

To determine whether the pan can be removed from the roasting pan, pierce the vegetable pulp with a wooden stick or match. If the pumpkin gives in easily, it is ready.

Appetizing presentation and the best sauces

How do we serve the dish?

Serve it hot or cold: each option has its fans.
To improve the absorption of vitamins, lightly grease the prepared slices with vegetable oil. We use a pastry brush: squeeze out excess oil and go over the pumpkin without pressing.
For younger and older eaters, it's best to remove the skin beforehand so they can focus entirely on enjoying the sweet flesh.
Half circles can be offered to guests as a whole: it will seem that we are eating a watermelon that has changed color.
If you cut the arcs into bars, you will have a filling and healthy alternative to chips, cereals and other unhealthy snacks.

What healthy sauces can be made quickly and tasty?

5 - Magic classic with apple.

And the last option for today: bake the pumpkin in its natural form, topped with slices of sweet apples. We choose those varieties of apples that quickly soften at high temperatures: Candy, Medunitsa, Bolotovskoe, Golden Delicious.

Peel the skin, cut it (10-12 slices for an apple the size of a woman’s fist) and alternate with the pumpkin when placing it on a baking sheet. At the end we will get ready-made pumpkin slices in baked applesauce.

What are the benefits of pumpkin and how to choose a good one

Pumpkin is rich in fiber, which is necessary for normal intestinal function. Beta-carotene, contained in the bright pulp, is converted into vitamin A in the body - the key to healthy eyes and skin. The finished dish is a good source of potassium for proper heart function.

From the video below you will learn important secrets on how to choose the right pumpkin.

You ask: how to cook pumpkin in the oven? It’s very simple, today we will prepare it as a dessert. Having prepared 3 options, you can choose which method you like best.

Pumpkin is very healthy and tasty. Porridges are prepared from it, baked in the oven as a dessert, served as a side dish for meat, sauces, pies, pancakes, and casseroles are made. It has a rich smell and piquant taste. The following spices go best with it: cinnamon, nutmeg, ginger, vanilla, cardamom; all these spices are suitable for dessert. If you make soup or side dish from it, the following seasonings are good: curry, sweet parika, ground black and red pepper, turmeric.

Its calorie content is 28 kcal per 100 grams of product. Therefore, it can be eaten by people who are on a diet. It is well suited for complementary feeding for small children, because it contains potassium, calcium and other minerals, as well as vitamins K.

4 Recipes - how to cook pumpkin in the oven

This recipe is the simplest and is chosen by those who do not like honey. The main thing is to have all the ingredients on hand. Spices and caramel add flavor to the vegetable, making it tender, soft and sweet. The main thing is to be able to prepare it correctly. But first you need a good pumpkin - ripe, bright in color, and if cut, it should have a strong aroma. The size of the vegetable should preferably be medium, because small fruits may not be ripe.

It can be served for breakfast with a cup of tea, for dessert or added to milk porridge. Sweet caramel complements the dessert, be sure to drizzle it over the dessert.

Ingredients

Pumpkin – 200 g. a couple of slices
Sugar – 4 tbsp
Water – 7-10 tbsp
Cinnamon - a pinch

How to make baked pumpkin slices with sugar

First, peel and rinse the vegetable under running water. The peel was thin, so I decided not to cut it off, but then eat it like a watermelon slice. Cut into slices 0.5-1cm wide. It is advisable to cut into thin slices so that it bakes faster.

We take a baking dish; I don’t recommend a baking sheet because the syrup may all evaporate. Pour water, add pumpkin pieces, sprinkle with sugar and cinnamon. The water should cover the entire bottom of the mold, then it will turn out juicy. Place in the oven to bake for 40 minutes at 180C. Check the readiness with a knife; if the piece is completely pierced, it means it is ready.

Place the pumpkin slices on a plate and pour over the syrup. Can be eaten warm or cold.

Sweet pumpkin in lemon caramel

Once you try this dessert, you will not be able to tear yourself away from it. Tender, melt-in-your-mouth pumpkin with a lemony taste and aroma, very reminiscent of candied fruits. Even children will appreciate this delicacy. After all, such a dessert is not only tasty, but also healthy. This dish is prepared simply and quickly, the main thing is to have all the necessary ingredients on hand. I didn’t add any spices, I wanted a clean, lemony taste, but you can add: cinnamon, vanilla or nutmeg.

To be honest, having tasted all 4 options, I liked this one the most, I wanted to cook a new portion again.

Ingredients

Pumpkin – 150 g.
Water – 6 tbsp
Sugar – 4 tbsp
Lemon juice – 1 tbsp

Preparation

Peel the vegetable and cut out unnecessary pulp and seeds from the middle. Cut it into small pieces, the smaller, the faster it will cook.

Place it in a small baking dish and add water. The water should be up to the middle of the mold level, namely covering half of the pieces. If you add too much water, the syrup will turn out watery. Add lemon juice and sprinkle with sugar. The sugar should be evenly distributed among the pieces. Place in the oven to bake for 50 minutes at 180C.

Take out the pumpkin pieces with lemon and serve. It is delicious both hot and cold. Serve it with a cup of hot black tea. Bon appetit!

Pumpkin with apples baked in the oven

This wonderful vegetable is combined with various fruits and spices, for example: apples, banana, pears, quince, lemon, oranges, nuts, honey, cream. Today we will cook baked pumpkin with apples and honey in the oven. It tastes sweet with the taste of honey. The baked apples complement the dish perfectly, and the caramel adds the finishing touch. You could say we got a warm dessert salad. I added cinnamon as a spice because it goes well with apples. Lemon juice adds the desired sourness and aroma.

Ingredients

Pumpkin – 200 g.
Apple – 1 pc.
Lemon juice - a couple of drops
Honey – 2 tbsp
Water – 0.5 cups
Cinnamon - a pinch

How to cook pumpkin with apples in the oven

Peel and cut into thin pieces, 0.5 - 1 cm wide. There is no need to peel apples. Cut them into large slices. Choose apples that are sweet and sour so that there is sourness in the dish.

Pour water into a baking dish, add apples and pumpkin. Pour generously with honey, lemon juice, and sprinkle with cinnamon. Place in the oven to bake for 30-40 minutes at 180C. degrees.

Serve the dessert hot, always with honey sauce.

Pumpkin baked in the oven with honey

This is a fairly simple and traditional option. The main thing is to thoroughly coat the pumpkin with honey, and it’s better to coat each slice separately, then it will become juicy and sweet. The pieces should be placed at a distance from each other and baked with the addition of water. For variety, you can sprinkle nuts, seeds or coconut on top. You can bake in this recipe simply on a baking sheet or in a mold. You can cut it into cubes or slices, like I did. I noticed that in slices it bakes much faster.

Ingredients

Pumpkin – 150 g.
Honey – 2 tbsp
Water - 4 tbsp

How to cook pumpkin with honey in the oven

Wash the vegetable under running water and cut into slices; the peel can be peeled if desired. Cut it into pieces 0.5 cm wide.

Lubricate each piece with honey, place it in a baking dish and pour in water. Bake for 30 minutes at 180C. Before serving, pour syrup over it.

For the dessert to be delicious, the pumpkin must be ripe, aromatic and bright in color. Choose a medium-sized vegetable, weighing approximately 1-1.5 kg. The peel should be thin, light orange or with a white tint.
Cut it into thin pieces in the form of a watermelon slice or cubes.
Lubricate the slices: with honey, water, cream or vegetable oil, it all depends on what kind of dish you are preparing. It can be a dessert, a side dish, an appetizer.
Honey must be natural and of high quality, because the taste of the dish depends on it.
If you want to cook salted pumpkin, the following ingredients go well with it: olive oil, garlic, lemon juice, onion, hot pepper, salt, paprika, bacon.
Water must be in the baking dish, otherwise the pumpkin will turn out dry or may burn. You don’t need to add a lot of water either, as the vegetable will turn out watery and not tasty.
Baking time depends on the size of the pieces and your oven, minimum 30 minutes and up to one hour.
If the top of the pieces begins to burn during cooking, cover it with foil and cook until done.
It’s easy to check the readiness of a vegetable; pierce it with a knife; if it breaks easily, it means it’s ready.

Pumpkin- a fruit that deserves special respect. She is a source of nutrients and a healer of many diseases. One of the advantages of pumpkin is its long shelf life. That is why it is included in the set of strategic products with which you can easily survive not only the long Russian winter, but also the early spring. The most gentle way to prepare pumpkin, preserving its beneficial properties, is baking in the oven, and here you will find out how to choose and how to bake pumpkin correctly. And you will also find caramel ginger syrup recipe, with which baked pumpkin will shine with new colors and make you forget about the most exquisite desserts.

How to choose a pumpkin

The perfect pumpkin is a vegetable round or oval, medium size, weighing 3-5 kg. Even though especially large-sized pumpkins look impressive, they most often turn out to be excessively dry or, on the contrary, watery, and their taste is bitter. The color of the pumpkin pulp should be deep yellow or even orange. Remember that the color of pumpkin pulp depends on the amount of vitamin A in it - the more vitamin, the more saturated the color. The peel should be dense, but not “woody”. It’s good if the pumpkin still has a tail and it’s dry. If the absence of a tail is the only drawback, then such a pumpkin can be cooked, but it will not be stored for a long time. Sometimes pumpkin is sold cut into pieces. When buying such a pumpkin, be careful, because unscrupulous sellers may offer you a rotten and trimmed pumpkin in this form.

A whole pumpkin can be stored at room temperature without damage until spring. Cut pumpkin should be used within a week. If you do not plan to cook the pumpkin within this period, it is better to immediately peel and seed it, cut it into pieces, put it in a bag and freeze it. You can also freeze the pulp of baked pumpkin and then use it for baking.

Step-by-step photo recipe:

Wash the pumpkin and wipe dry. Cut in half and delete seeds with soft membranes. This is convenient to do with a spoon. There is no need to peel the peel. The skin of a pumpkin is very hard and it is quite difficult to separate a raw pumpkin - save your energy and easily separate the skin after baking. In addition, pumpkin baked with the peel has a richer aroma.

If the pumpkin is small, you can bake it in halves. It is better to cut a large pumpkin into pieces. Place the pumpkin on a baking sheet, skin side down, it is better to cover the baking sheet with foil or baking paper. If you do not plan to prepare caramel-ginger syrup, then grease the pumpkin with vegetable or melted butter and sprinkle with sugar (you can sprinkle with honey).

If you plan to cook the pumpkin with caramel-ginger syrup, then you do not need to grease it with butter and sprinkle it with sugar.

Bake the pumpkin in a preheated oven at 200ºC for 1-1.5 hours. The baking time depends on the weight of the pumpkin, the variety, and even the soil in which it grew. Therefore, after about an hour, start checking the pumpkin for softness with a fork or knife - pierce it and if the pumpkin is soft, it is ready.

The flesh of the baked pumpkin can be easily separated with a spoon or the skin can be cut off and the pumpkin cut into small cubes.

If you baked pumpkin with sugar, then after baking it is ready to eat. For pumpkin baked without any additives, I recommend preparing caramel ginger syrup.

Caramel ginger syrup

You will need:

sugar 100 g + 1 tbsp. water
honey 3 tbsp.
lemon juice 3 tbsp.
zest of 1 lemon
grated ginger 50-70 g

This amount of syrup is designed for 500-600 grams of baked pumpkin.

If you're familiar with the ingredients list for caramel ginger syrup, it means you've already baked , in the recipe in which this syrup is added to the dough. The simple but bright ingredients included in it - honey, lemon and ginger - fade a little against the background of the lush pastries, giving them their best qualities. Backing vocal is not bad, but I think that an unusual sweet and aromatic syrup deserves more, so a recipe with pumpkin appeared in my home kitchen. And although pumpkin loves to dominate, here it humbly fades into the background, allowing all the ingredients of the syrup to brightly and harmoniously express themselves in their entirety.
I recommend using fresh ginger root, since dry ginger loses some of its beneficial properties, does not have the characteristic spicy taste and aroma, the same pungency that makes the taste of caramel-ginger syrup unforgettable.

Remove the zest from the lemon - rub the thin yellow part of the peel on a grater. Squeeze out the juice (3 tbsp).

Peel the ginger and grate it on a fine grater- 50 grams of ginger is a piece approximately 3-5 cm long. Ginger improves metabolism and promotes good digestion, so you can put more of it, depending on your taste. The fresh root is stored well at room temperature, you can cut off the required amount as needed, the cut dries out and the ginger does not spoil.

In a frying pan or small saucepan with a thick bottom, melt sugar (100 g) with one tablespoon of water. Stir. The sugar should completely melt and darken, turning into caramel. Add honey (3 tbsp), zest, grated ginger and lemon juice. Mix well and heat for a couple of minutes.

Pour hot syrup over pumpkin pieces and stir. Baked pumpkin with caramel-ginger syrup is a self-sufficient dish that can easily replace any meal; it is also an excellent Lenten dessert or accompaniment to tea.

No one will forbid us to add nuts to such a pumpkin. This is especially true during Lent.

Pumpkin with caramel ginger syrup keeps well in the refrigerator for several days. It can be added to porridge or used for baking. Try this baked pumpkin with caramel ginger syrup.

Pumpkin is an amazing fruit that retains its beneficial properties even after long-term storage. It would not be wise not to include it in your diet, especially in winter and early spring. I hope that caramel-ginger syrup will make those who are indifferent to it fall in love with pumpkin.

Honey 3 tbsp.

lemon juice 3 tbsp.

zest of 1 lemon

grated ginger 50-70 g

Wash the pumpkin and wipe dry. Cut in half and remove the soft-membraned seeds.
Cut the pumpkin into pieces. There is no need to peel the peel. Place the pumpkin on a baking sheet, skin side down, and bake in a preheated oven at 180ºC for 1.5-2 hours.
Peel the cooled pumpkin and cut into small cubes. Pour in the caramel ginger syrup and stir.

Caramel ginger syrup

In a frying pan or small heavy-bottomed saucepan, melt the sugar with one tablespoon of water. Stir. The sugar should completely melt and darken, turning into caramel. Add honey, zest, grated ginger and lemon juice. Mix well and heat for a couple of minutes.

In contact with

Baking a pumpkin is a simple task, but preparing for this process has many nuances. Beautiful pumpkins have a tough skin that requires a lot of effort to cut through. You will need sharpened knife with a wide and heavy blade , professionals respectfully call such a knife a chef’s knife. Resist the temptation to grab a serrated knife; it will get stuck in the crust and you could get hurt when pulling it out.

Baked pumpkin salad with arugula from . Watch the video recipe!

Preparing for baking

Place the pumpkin on a non-slip kitchen surface. You can place a silicone mat or towel under the vegetable. Start the cut near the stem and move the knife down, applying gentle pressure . If you cannot divide the fruit in one go, make several successive cuts. If you are going to bake a pumpkin with filling, choose a fruit no larger than medium and cut off the top of it with a “lid”. Small pumpkins tend to have more pulp and fewer seeds, while larger ones not only have less pulp, but it is also watery.

Remove seeds from pumpkin. Any large spoon with pointed edges or a special ice cream scoop will work for this. The seeds can be washed, dried and baked with butter and spices . They can be a good snack, an excellent ingredient for salads, an excellent addition to baked goods and a decoration for creamy soups.

The pumpkin can be baked whole, with or without filling, sliced or peeled and cut into pieces. It should be borne in mind that it is very easy to remove the peel from a baked pumpkin, which cannot be said about a raw one. To peel the vegetable before baking, cut it into slices with a chef's knife. , cut each slice into pieces and only then remove the skin from each piece using a sharp fruit knife.

How to bake pumpkin:

To bake pumpkin, the oven must be preheated to 200°C. Line a baking sheet with foil or baking parchment.

Bake the pumpkin halves with the vegetable cut side down. The pumpkin will be ready in 60-90 minutes, depending on the size.

Remove the finished fruit from the oven, sprinkle with good vegetable oil and let the pulp cool for 10 minutes.

Then remove the skin. Now it will come off almost effortlessly. This pumpkin is suitable for soups, risotto, casseroles, for filling pies and for making puree, which you can put in jars and store in the freezer.

In order to bake stuffed pumpkin, Place the vegetable cut side up on a baking sheet. Bake the vegetable for about 60 minutes without filling, then stuff it and bake for about 40 minutes more, unless the recipe calls for a different time.

Pumpkin cut into slices or pieces can be served for dessert or as a side dish.

How to bake pumpkin for dessert and side dish:

Place the slices on a baking sheet and, using a silicone brush, brush with vegetable oil and sprinkle with spices.

For snack pumpkin, thyme, nutmeg, sage, cumin, cinnamon and cardamom are suitable. Bake for about 20 minutes, turn the slices over, brush and season again, and bake until done.

Place the pumpkin pieces in a bowl with the oil and spices and shake them several times until they are completely coated with the mixture.

Place in a single layer on a baking sheet and bake for about 40 minutes. You can serve this pumpkin as a side dish with meat, poultry and fish, or you can also use it as the pulp of a vegetable baked in halves.

Pumpkin is a very healthy vegetable, which in everyday life is often called orange watermelon. When it comes to eating pumpkin, Americans take honorable first place, but our compatriots are reluctant to include this product in their diet. But if you know how to bake pumpkin pieces in the oven, you can prepare a dish with an exquisite aroma and taste.

We eat pumpkin for two reasons: it is healthy and rich in vitamins and minerals, and it is also very tasty if prepared correctly. Many housewives are interested in how to deliciously bake pumpkin in pieces in the oven. It is this topic that we will devote today’s conversation.

Pumpkin is considered a vegetable with a completely neutral taste, so it can be used to prepare unusual desserts and spicy, salty and even spicy snacks. Just imagine how beautiful an orange “pot” with curd or mushroom filling will look!

To prepare this vegetable correctly, you not only need to know the recipe and follow its proportions, but you should also take into account how long to bake the pumpkin in the oven in pieces. Otherwise, you may dry it out and make it too tough. The optimal baking time varies from 30 to 40 minutes. This time may be longer depending on the cooking method and additional ingredients used.

Perhaps sliced pumpkin in the oven is the most popular dish, although it can be added to cereals, baked goods, salads and desserts. Let's take a look at a few culinary tips before cooking pumpkin:

Choose pumpkin fruits weighing from 5 to 7 kg with a uniform color, without spots or damage.
A fresh and tasty pumpkin will look heavier than it actually is.
Before cooking, be sure to thoroughly wash, dry and remove seeds from the pumpkin.
If you bake pumpkin in pieces, then you definitely need to remove the skin using a special knife for peeling fruits and vegetables.
To make the pumpkin juicy and sweet, add honey or sugar syrup.
Pumpkin can be stored in the freezer. This way it will not lose its beneficial properties and will be stored longer.
Additives such as Provençal herbs, basil, garlic, rosemary, cheese, thyme, etc. are in perfect harmony with the neutral pumpkin flavor.

Cooking pumpkin appetizer: tasty and simple

If you have been looking for recipes for pumpkin baked in pieces in the oven, then this one will come in handy. We'll start by preparing an original snack. This dish will be an excellent addition to meat, fish, or simply replace the main product during a diet or fasting. By the way, vegetarians often cook pumpkin and are not afraid to experiment. As already mentioned, pumpkin pulp has a neutral taste, so even the most unusual snacks and desserts can be prepared from it.

Compound:

5-6 pcs. fresh mushrooms;
4 tbsp. l. refined olive oil;
dried Provençal herbs to taste.

Preparation:

Sugar pumpkin - a healthy dessert

Baked pumpkin in pieces in the oven with sugar has become a favorite treat for many of us. You can serve this dessert by decorating it with powdered sugar and cranberries. Just imagine how many vitamins and minerals will enter your body! Have you calculated? You see, it’s very simple, tasty and, most importantly, healthy.

Compound:

0.5 kg pumpkin pulp;
powdered sugar to taste;
150 g granulated sugar.

Preparation:

Honey and pumpkin dessert: you'll lick your fingers!

Today we have baked pumpkin slices in the oven with honey for dessert. You probably know that legends can be made about the benefits of honey. And in combination with pumpkin, this dessert has no equal.