are ending the pumpkins, but they still find ways to make a tasty dish that makes you mouth water even to those who say not to eat the pumpkin for sweet.
If you find it, take a long piece of butternut squash. The butternut is the one that looks like a pilgrim's flask, round belly and neck semi hollow with full, strong orange pulp and peel from the sand-colored suede. But you can not find any butternut is good slice of pumpkin at least 2 cm. thick. Lever from the slices that you choose to cook the skin, seeds and filaments.
Prepare a couple of cloves of garlic, a sprig of rosemary, a bit of chili (small and seedless), a few leaves of sage. Chop everything and put 2 tablespoons of oil in a pan, let cook the chopped hot oil for a few seconds, then add the slices of pumpkin and let the hot oil forms a crust at the bottom of the pumpkin, turn slices and is forming a crust on the other side, living room and put a lid. Lower the heat and simmer for about 15 '. Remove the lid and let dry the moisture evenuale, raising the heat slightly before turning off.
Check the cooking, because it could be cooked, depending on the pumpkin, a little 'sooner or po'dopo. It is cooked when the tip of a knife or a skewer easily enters into the pumpkin.
If you have used slices of butternut that are broad and full, gonna take out the steaks supergoduriose!
PS if you have to take a whole butternut, do not worry, the hollow side will give way to prepare a delicious risotto and seeds, toasted, you can eat them as an appetizer.
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