The recipe for roasted pumpkin is an integral part of the Bulgarian cuisine, the Bulgarian spirit and lifestyle, as well as the Bulgarian literature (remember Dushko Dobrodushkov by Elin Pelin, the archivist at the district government, who brings for signature papers to the house of the Governor…)
It’s very easy to prepare, but so delicious! And now is the pumpkin season. We at home, following the strict instructions of my mom, cook it with the bark up. Thus the pumpkin is roasted very well, does not burn and does not get dry, but very soft, like a cream, the sugar syrup from the bottom of the baking pan is soaked up and enriches with an exceptional caramel taste… Perhaps some of you know this way of cooking, but judging by the people around me, no one had heard. So here’s my roasted pumpkin with the bark up 🙂
Try to prepare it and enjoy! 🙂
INGREDIENTS:
DIRECTIONS:
Wash the pumpkin well and cut it into pieces.
Arrange the pumpkin pieces in the baking tray with the bark up. Sprinkle the sugar at the bottom of the baking pan around the pumpkin pieces.
Pour the water onto the sugar.
Bake the pumpkin in a moderate oven at about 170-180 degrees until soft. Do not worry if the pumpkin is toasty and tender and there is still water at the bottom of the pan. It will absorb it soon.
The roasted pumpkin is a must-have dish on Christmas Eve. Along with the baking soda bread, stuffed meat in cabbage leaves and in peppers and beans soup.
This is our roasted pumpkin on Christmas Eve.
You can optionally serve with honey or crushed walnuts. We love it without any additives, because it is also extremely tasty just the way it is, and baking with the bark up gives it an additional and unique caramel taste!
Enjoy! 🙂
If I can do it, so can you!
Bon appetit!
Ingredients
Directions
Wash the pumpkin well and cut it into pieces.
Arrange the pumpkin pieces in the baking tray with the bark up. Sprinkle the sugar at the bottom of the baking pan around the pumpkin pieces.
Pour the water onto the sugar.
Bake the pumpkin in a moderate oven at about 170-180 degrees until soft. Do not worry if the pumpkin is toasty and tender and there is still water at the bottom of the pan. It will absorb it soon.
The roasted pumpkin is a must-have dish on Christmas Eve. Along with the baking soda bread, stuffed meat in cabbage leaves and in peppers and beans soup.
This is our roasted pumpkin on Christmas Eve.
You can optionally serve with honey or crushed walnuts. We love it without any additives, because it is also extremely tasty just the way it is, and baking with the bark up gives it an additional and unique caramel taste!
Enjoy! 🙂
