Simple savory pumpkin recipe - from a dinner in Florence.
A small or medium size pumpkin cut, clear away seeds then cut soft inside into large ice cube size chunks. Place on baking sheet drizzle with extra virgin olive oil, brake up a generous amount of fresh rosemary mix a bit, then spread flat and bake aprox. 20 min.
When soft through, remove from heat carefully drain pumpkin water from baking sheet, add sea salt to taste and serve. Making a light but sweet and savory compliment to your holiday meal.