Baked Muscat Pumpkin. Muscat squash are roasted, baked, stuffed, mashed and pureed. Smaller sized pumpkins are deseeded and baked then filled with rice, quinoa, or couscous. Larger fruits are sold whole or in wedged, personal-size portions.
Probably more people would look at this and say "pumpkin" rather than squash. To boot, it has a dark green rind ripening to orange. It is beautiful enough to use as an ornamental as well as for eating. You can have Baked Muscat Pumpkin using 7 ingredients and 3 steps. Here is how you cook it.
Ingredients of Baked Muscat Pumpkin
- It’s of medium size muscat pumpkin.
- It’s of medium size onions.
- Prepare of garlic cloves.
- Prepare of olive oil.
- Prepare of tomato puree.
- You need of salt.
- You need of cumin.
Preheat oven grill and place the oven rack in the upper third of your oven. Once the squash is softened, remove all the liquid that has accumulated in the tub. Grease a gratin dish with rapeseed oil and spread the squash in it. Top with the cheese so the squash is fully covered.
Baked Muscat Pumpkin step by step
- Peel and cut the pumpkin into half moons and place in the ovenware..
- Cut the onions into thick rings and put in a wide bowl. Put all the ingredients in the bowl with the onions and mix all together..
- Put the mixed ingredients over the pumpkins in the ovenware. Set the oven to 180 °C and bake it for 40 minutes (do not preheat the oven)..
Place the pumpkin and apple in a large bowl with a liter of water. The water will just barely cover the pumpkin and apple which is how it should be since the pumpkin will release some water while cooking. Muscat pumpkins get their name from the flavour that tends towards nutmeg, with a pleasant sweetness. Its shape has all the characteristics of a typical pumpkin: oval in shape, wide and ribbed. Underneath its skin is beige-orange to cinnamon-orange flesh.