Slow
Pumpkin with Honey
In the Balkans, pumpkin is more than just a seasonal delight—it’s a cherished ingredient with deep historical roots. Indigenous to the Americas, pumpkin was introduced to the Balkans in the 16th century, quickly adapting to the region's diverse culinary traditions. The Balkans embraced pumpkin for its versatility and nutritional value, incorporating it into a wide range of dishes from savory stews to sweet desserts. Its seeds, roasted and salted, became a popular snack across the region, celebrated for their crunch and flavor. Pumpkin’s popularity in Balkan cuisine reflects its ability to complement both hearty and delicate dishes. From hearty stews to delicate pastries, pumpkin holds a special place in Balkan kitchens, symbolizing the region’s rich agricultural heritage and love for hearty, wholesome food. 🎃🌾
In some regions, our grandparents used to clean pumpkins, dry the rind (kora), and use the hollowed interior to store garlic. This method not only preserved the pumpkin but also kept the garlic fresh and aromatic. 🧄
⛰️
Extra easy
⏱️
2 hours
🥘
Baking
👽
10
Slow
Pumpkin with Honey
In the Balkans, pumpkin is more than just a seasonal delight—it’s a cherished ingredient with deep historical roots. Indigenous to the Americas, pumpkin was introduced to the Balkans in the 16th century, quickly adapting to the region's diverse culinary traditions. The Balkans embraced pumpkin for its versatility and nutritional value, incorporating it into a wide range of dishes from savory stews to sweet desserts. Its seeds, roasted and salted, became a popular snack across the region, celebrated for their crunch and flavor. Pumpkin’s popularity in Balkan cuisine reflects its ability to complement both hearty and delicate dishes. From hearty stews to delicate pastries, pumpkin holds a special place in Balkan kitchens, symbolizing the region’s rich agricultural heritage and love for hearty, wholesome food. 🎃🌾
In some regions, our grandparents used to clean pumpkins, dry the rind (kora), and use the hollowed interior to store garlic. This method not only preserved the pumpkin but also kept the garlic fresh and aromatic. 🧄
⛰️
Extra easy
⏱️
2 hours
🥘
Baking
👽
10
Slow
Pumpkin with Honey
In the Balkans, pumpkin is more than just a seasonal delight—it’s a cherished ingredient with deep historical roots. Indigenous to the Americas, pumpkin was introduced to the Balkans in the 16th century, quickly adapting to the region's diverse culinary traditions. The Balkans embraced pumpkin for its versatility and nutritional value, incorporating it into a wide range of dishes from savory stews to sweet desserts. Its seeds, roasted and salted, became a popular snack across the region, celebrated for their crunch and flavor. Pumpkin’s popularity in Balkan cuisine reflects its ability to complement both hearty and delicate dishes. From hearty stews to delicate pastries, pumpkin holds a special place in Balkan kitchens, symbolizing the region’s rich agricultural heritage and love for hearty, wholesome food. 🎃🌾
In some regions, our grandparents used to clean pumpkins, dry the rind (kora), and use the hollowed interior to store garlic. This method not only preserved the pumpkin but also kept the garlic fresh and aromatic. 🧄
⛰️
Extra easy
⏱️
2 hours
🥘
Baking
👽
10
🧺
INGREDIENTS
OPTIONAL
🔪
KITCHEN EQUIPMENT
👩🏻🍳
Preparation
Preheat your oven to 440°F (220°C).
Wash the pumpkin and cut it into 10 pieces. Remove the seeds.
Place the pieces on a baking sheet lined with parchment paper.
Sprinkle a pinch of sugar on each piece. Bake for about 1.5 hours, or until the pumpkin softens and the edges darken. Baking times may vary depending on the pumpkin.
Chop the walnuts.
Once the pumpkin is soft, sprinkle the chopped walnuts, vanilla sugar, and cinnamon over the top. Drizzle 1 tablespoon of honey over each piece.
Return the baking sheet to the oven for a few more minutes, just until the honey melts and the added ingredients slightly caramelize.
Place the baked pumpkin on a serving dish. You can either peel off the skin or use it as a natural plate.
Preheat your oven to 440°F (220°C).
Wash the pumpkin and cut it into 10 pieces. Remove the seeds.
Place the pieces on a baking sheet lined with parchment paper.
Sprinkle a pinch of sugar on each piece. Bake for about 1.5 hours, or until the pumpkin softens and the edges darken. Baking times may vary depending on the pumpkin.
Chop the walnuts.
Once the pumpkin is soft, sprinkle the chopped walnuts, vanilla sugar, and cinnamon over the top. Drizzle 1 tablespoon of honey over each piece.
Return the baking sheet to the oven for a few more minutes, just until the honey melts and the added ingredients slightly caramelize.
Place the baked pumpkin on a serving dish. You can either peel off the skin or use it as a natural plate.
Preheat your oven to 440°F (220°C).
Wash the pumpkin and cut it into 10 pieces. Remove the seeds.
Place the pieces on a baking sheet lined with parchment paper.
Sprinkle a pinch of sugar on each piece. Bake for about 1.5 hours, or until the pumpkin softens and the edges darken. Baking times may vary depending on the pumpkin.
Chop the walnuts.
Once the pumpkin is soft, sprinkle the chopped walnuts, vanilla sugar, and cinnamon over the top. Drizzle 1 tablespoon of honey over each piece.
Return the baking sheet to the oven for a few more minutes, just until the honey melts and the added ingredients slightly caramelize.
Place the baked pumpkin on a serving dish. You can either peel off the skin or use it as a natural plate.
⭐️
Bonus recipe
🤶 Grandma's Pumpkin and Walnut Cookies
If you have leftovers from baked pumpkin, here’s a cozy recipe for Grandma’s Pumpkin and Walnut Cookies to make use of them. A delightful treat that captures the essence of home-cooked warmth with its rich flavors and comforting aroma. These cookies are perfect for autumn evenings or anytime you crave a taste of nostalgia.
In a large bowl, mix 1 egg with ½ cup (100 g) of powdered sugar and 1 tsp of vanilla sugar until combined. Add 7 tbsp of melted, unsalted butter or margarine and mix again. Incorporate 4 tbsp of puree from baked pumpkin and 1 cup (100 g) of chopped walnuts. Gradually add 3 cups (400 g) of flour and 2 ½ tsp (12 g) of baking powder, kneading to form a dough. Lightly oil your hands and roll the dough into small balls, then coat each ball in powdered sugar. Place them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 20 minutes.
🤶 Grandma's Pumpkin and Walnut Cookies
If you have leftovers from baked pumpkin, here’s a cozy recipe for Grandma’s Pumpkin and Walnut Cookies to make use of them. A delightful treat that captures the essence of home-cooked warmth with its rich flavors and comforting aroma. These cookies are perfect for autumn evenings or anytime you crave a taste of nostalgia.
In a large bowl, mix 1 egg with ½ cup (100 g) of powdered sugar and 1 tsp of vanilla sugar until combined. Add 7 tbsp of melted, unsalted butter or margarine and mix again. Incorporate 4 tbsp of puree from baked pumpkin and 1 cup (100 g) of chopped walnuts. Gradually add 3 cups (400 g) of flour and 2 ½ tsp (12 g) of baking powder, kneading to form a dough. Lightly oil your hands and roll the dough into small balls, then coat each ball in powdered sugar. Place them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 20 minutes.
🤶 Grandma's Pumpkin and Walnut Cookies
If you have leftovers from baked pumpkin, here’s a cozy recipe for Grandma’s Pumpkin and Walnut Cookies to make use of them. A delightful treat that captures the essence of home-cooked warmth with its rich flavors and comforting aroma. These cookies are perfect for autumn evenings or anytime you crave a taste of nostalgia.
In a large bowl, mix 1 egg with ½ cup (100 g) of powdered sugar and 1 tsp of vanilla sugar until combined. Add 7 tbsp of melted, unsalted butter or margarine and mix again. Incorporate 4 tbsp of puree from baked pumpkin and 1 cup (100 g) of chopped walnuts. Gradually add 3 cups (400 g) of flour and 2 ½ tsp (12 g) of baking powder, kneading to form a dough. Lightly oil your hands and roll the dough into small balls, then coat each ball in powdered sugar. Place them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 20 minutes.
In the Balkans, pumpkin is more than just a seasonal delight—it’s a cherished ingredient with deep historical roots. Indigenous to the Americas, pumpkin was introduced to the Balkans in the 16th century, quickly adapting to the region's diverse culinary traditions. The Balkans embraced pumpkin for its versatility and nutritional value, incorporating it into a wide range of dishes from savory stews to sweet desserts. Its seeds, roasted and salted, became a popular snack across the region, celebrated for their crunch and flavor. Pumpkin’s popularity in Balkan cuisine reflects its ability to complement both hearty and delicate dishes. From hearty stews to delicate pastries, pumpkin holds a special place in Balkan kitchens, symbolizing the region’s rich agricultural heritage and love for hearty, wholesome food. 🎃🌾
In some regions, our grandparents used to clean pumpkins, dry the rind (kora), and use the hollowed interior to store garlic. This method not only preserved the pumpkin but also kept the garlic fresh and aromatic. 🧄
In the Balkans, pumpkin is more than just a seasonal delight—it’s a cherished ingredient with deep historical roots. Indigenous to the Americas, pumpkin was introduced to the Balkans in the 16th century, quickly adapting to the region's diverse culinary traditions. The Balkans embraced pumpkin for its versatility and nutritional value, incorporating it into a wide range of dishes from savory stews to sweet desserts. Its seeds, roasted and salted, became a popular snack across the region, celebrated for their crunch and flavor. Pumpkin’s popularity in Balkan cuisine reflects its ability to complement both hearty and delicate dishes. From hearty stews to delicate pastries, pumpkin holds a special place in Balkan kitchens, symbolizing the region’s rich agricultural heritage and love for hearty, wholesome food. 🎃🌾
In some regions, our grandparents used to clean pumpkins, dry the rind (kora), and use the hollowed interior to store garlic. This method not only preserved the pumpkin but also kept the garlic fresh and aromatic. 🧄
In the Balkans, pumpkin is more than just a seasonal delight—it’s a cherished ingredient with deep historical roots. Indigenous to the Americas, pumpkin was introduced to the Balkans in the 16th century, quickly adapting to the region's diverse culinary traditions. The Balkans embraced pumpkin for its versatility and nutritional value, incorporating it into a wide range of dishes from savory stews to sweet desserts. Its seeds, roasted and salted, became a popular snack across the region, celebrated for their crunch and flavor. Pumpkin’s popularity in Balkan cuisine reflects its ability to complement both hearty and delicate dishes. From hearty stews to delicate pastries, pumpkin holds a special place in Balkan kitchens, symbolizing the region’s rich agricultural heritage and love for hearty, wholesome food. 🎃🌾
In some regions, our grandparents used to clean pumpkins, dry the rind (kora), and use the hollowed interior to store garlic. This method not only preserved the pumpkin but also kept the garlic fresh and aromatic. 🧄
Go to recipe immediately! ↓