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    You are in: Home / Recipes / Pumpkin Baked With Tomatoes and Rosemary Recipe
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    Pumpkin Baked With Tomatoes and Rosemary

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    ratherbeswimmin''s Note:

    In 'Williams-Sonoma Vegetable'

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Peel the pumpkin, then cut the flesh into slices 1/2-inch thick.
    2. 2
      In a heavy nonstick frying pan, heat 3 tablespoons oil over med-high heat.
    3. 3
      In batches, lightly saute the pumpkin slices in a single layer, turning once, until lightly browned and just tender, about 6 minutes.
    4. 4
      Do not crowd teh pan, or the slices may fall apart.
    5. 5
      Season with salt and pepper; transfer to a platter with a slotted spoon; set aside.
    6. 6
      Return the pan to medium heat and add the onion.
    7. 7
      Saute lightly, adding more oil if needed to prevent scorching, until the onion is softened, about 5 minutes.
    8. 8
      Add the garlic to taste and cook until fragrant, about 1 minute, then add the tomatoes and season to taste with salt, pepper, and a pinch of sugar.
    9. 9
      Continue to cook uncovered over medium heat, stirring occasionally with a wooden spoon, until the tomatoes break down and the mixture has form a saucelike consistency, 15-20 minutes.
    10. 10
      Stir in the rosemary and remove from the heat.
    11. 11
      Preheat the oven to 350°.
    12. 12
      Arrange a layer of pumpkin slices in the bottom of an 13 x 9 inch baking dish (or 11 to 12-inch square baking dish) with 3 inch sides.
    13. 13
      Top with about 1/3 of the tomato sauce.
    14. 14
      Repeat, making 3 layers each of pumpkin and sauce and ending with a layer of sauce.
    15. 15
      Drizzle with the remaining 1 tablespoon olive oil.
    16. 16
      Bake until the top is lightly glazed and browned in spots and the pumpkin is tender when pierced with a knife, 35-45 minutes, checking it after about 25 minutes.
    17. 17
      Remove from the oven and serve hot or at room temperature.

    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Baked With Tomatoes and Rosemary

    Serving Size: 1 (440 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 223.5
     
    Calories from Fat 127
    56%
    Total Fat 14.1 g
    21%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 12.5 mg
    0%
    Total Carbohydrate 24.7 g
    8%
    Dietary Fiber 3.7 g
    14%
    Sugars 8.7 g
    35%
    Protein 4.2 g
    8%

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