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Baked, sautéed or stuffed: some ideas and advice to cook pumpkin delica.

Pumpkin Delight

The pumpkin delica it is one of the most popular and appreciated varieties in Italy, even by top chefs. Rounded and flattened in shape, this type of pumpkin has a dark green skin with light furrows that turn brown when ripe. The bright yellow paste is firm and compact and it has a very sweet and delicate flavor. It is relatively small: its weight, in fact, is between 1 kilo and 1.50 kilos and is much appreciated both for its Versatility in the kitchen both for its organoleptic characteristics. Delica, also called Venetian or Mantua, is the most compact and less stringytherefore the most suitable for making creams and mousses.

Cultivation of delica gourd

The pumpkin delightwidespread in our country today, is actually born of a crossroads and its origins are Japanese. It is a variety of squash much early, so much so that we can buy it already at the beginning of the summer. Contrary to the season, however, Italy imports this type of pumpkin from Chile and other South American countries. The growing delica squash it is prevalent especially in Lombardybut also in Veneto and Emilia-Romagna. You can eat any pumpkin, including this variety. In addition to the pulp, in fact, the skin is also excellent for cooking in soups. The flowers, leaves and buds, meanwhile, can be used to flavor starters and soups. Finally, the seeds are an excellent snack to cook in the pan or in the oven (in many supermarkets they are ready-made).

How to keep it

The delica gourd, if kept intact, it can be stored for up to six to seven months. However, it is important to keep it in a place without humidity with a temperature above 12 degrees. If on the other hand you have cut it, you can keep it in the refrigerator up to 4 daystaking care to cover the pulp with cling film to prevent it from drying out.


Also read: Pumpkin lasagna


delica squash calories

The squash is a nutrient-dense, virtually calorie-free vegetable.

  • 100 grams of delica squash, in fact, provide 29 calories (kcal).

The calories of 100 grams of this food are divided this way:

  • 45% carbohydrates (i.e. 13.3 kcal, of which sugars: 9.5 kcal),
  • 3% fat (0.93 kcal, of which no saturated fat),
  • 37% fiber (11 kcal) e
  • 15% protein (equal to 4.4 kcal).

Nutritional Values ​​of Pumpkin Delica

The delica gourd contains many vitamins and minerals like calcium, sodium, potassium, phosphorus, magnesium and, like all orange vegetables, it is rich in carotenes with antioxidant and anti-inflammatory properties. It’s a lot useful for its diuretic and calming action and has a high number of fibers that help rebalance the intestinal flora. Pumpkin pulp can be used to soothe skin inflammations. THE pumpkin seedsfinally, they contain gourd, a substance that helps fight urinary tract diseases and prevent cystitis.

Cooked

But how cooking pumpkin delica? One of the lightest and tastiest ways is definitely al ovengreat to serve as a side dish.

Cooked Pumpkin Process

  1. Thoroughly wash the pumpkin and dry it with a clean cloth, then cut it into four wedges.
  2. Using a spoon, remove the pips (which you can keep aside to grill and serve as a snack) and the internal filaments and hollow out the slices perfectly.
  3. Cut the four quarters into slices that are not too thick and uniform.
  4. Finally, line a baking sheet with parchment paper, place the slices and drizzle with honey and a drizzle of olive oilthen adding thyme, rosemary, salt and pepper to taste.
  5. Finally add the crushed unpeeled garlic and cook in a preheated oven 180° for about 40 minutes.

baked pumpkin

Cream Of Pumpkin

To prepare the pumpkin soup, clean a gourd, deprive it of seeds and internal filamentsuntil you get 800 grams of clean pulp and cut it into pieces.


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Cream of pumpkin

  1. In a saucepan pour 3 tablespoons of extra virgin olive oil and add 100 grams of finely chopped onion.
  2. Leave to dry over low heat with two sage leaves and a sprig of rosemary.
  3. Then remove the rosemary and add the diced pulp and a liter of vegetable stock to the pot.
  4. Bake for 20 minutes; when the pumpkin is tender, remove from the pan and reserve a little broth, then blend with an immersion blender.
  5. Finally add a pinch of salt and, to taste, the grated zest of a lemon.
  6. Mix everything one last time and serve the cream, garnish with pumpkin seeds and a drizzle of raw oil.

Pumpkin and ginger cream

Delica squash in a pan

Cooking delica squash stove will make you appreciate this vegetable even more: the crust that forms, in fact, is super tasty. You can eat it as is, pan-fried, or accompany it with rice or serve it as a side dish.

Method

  1. To prepare it, all you need is wash the pumpkin well, clean it and cut it into not too small pieces.
  2. Wash a leek, cut it and put it in a non-stick pan with plenty of oil and a whole or chopped clove of garlic, depending on your taste.
  3. Return to high heat, add the diced pumpkin and mix well.
  4. After about 10 minutes you will see that a crust has formed: add half a glass of water and cover with a lid.
  5. After another 10 minutes, during which you’ll need to stir often and close the lid, your pumpkin delica in the pan will be moist and ready to eat.

Delica squash in a pan

Stuffed delica pumpkin

To prepare the stuffed delica pumpkin:

  1. preheat the oven to 180°, then wash and bake a pumpkin (weighing about half a kilo) for 25 minutes.
  2. Once out of the oven, let it cool for half an hour.
  3. Mark the top by making a hole and set aside the resulting cork. Empty the pumpkin, without removing the pulp, and put it upside down to let it cool for a few more minutes.
  4. Meanwhile, prepare a mixture with a pinch of sweet paprika and salt; work the mixture with your fingers on the inside walls of the pumpkin.

Prepare the filling:

  1. wash 75 grams of button mushrooms and put them in a pan with oil, a clove of garlic and parsley.
  2. Cook covered for 5 minutes, then uncovered to evaporate the water.
  3. Finally, put the mushrooms in a bowl with a few pieces of cheese and 100 grams of previously boiled diced potatoes.
  4. Fill the pumpkin with the mushrooms, cheese and potatoes, cook it for 10 minutes at 200° and serve with the ‘bouchon’.

Pumpkin and sausage lasagna

To make pumpkin and sausage lasagna,

  • cut into slices about 2-3 mm thick 600 grams of delica pumpkin pulp, already peeled.
  • Cut 200 grams of fontina into cubes.
  • Then chop 200 grams of onion and let it dry for 15 minutes in a pan with oil, two sage leaves and a sprig of rosemary.
  • Next, crumble a kilo of sausage and add it to the pot. Brown it and dilute it with the white wine, then cook for another 10 minutes.
  • Take a baking sheet, sprinkle the bottom with a drizzle of oil and lay out the first layer of pumpkin slices, then spread sausage stew and add plenty of grated cheese and fontina.
  • Form two more layers in this way, ending with the meat sauce, grated cheese and fontina. Bake at 170 degrees for 30 minutes.

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