Pumpkin Baked with Tomatoes and Rosemary

My step-dad gave me this one. He makes it every fall and it is so good. I could seriously have just this for dinner.

Pumpkin Baked with Tomatoes and Rosemary



1 baking pumpkin or winter squash (try it with the pumpkin, you'll be glad) 2lb

4 Tbs extra-virgin olive oil, or as needed

salt and freshly ground pepper

1 yellow onion, chopped

3-5 cloves garlic, chopped

2 cans (12 oz) diced tomato

pinch of sugar

1-2 tsp minced fresh rosemary


Peel the pumpkin, then cute the flesh into slices 1/2 inch thick. In a heavy nonstick frying pan, heat 3 Tbs of the olive oil over medium-high heat. In batches, lightly saute the pumpkin slices in a single layer, turning once, until lightly browned and just tender, about 6 minutes total. Do not crowd the pan, or the slices may fall apart. Season with salt and pepper, transfer to a platter with a slotted spoon, and set aside.

Return the pan to medium heat and add the onion. Saute lightly, adding more oil if needed to prevent scorching, until the onion is softened, about 5 minutes. Add the garlic to taste and cook until fragrant, about 1 minutes, then add the tomatoes and season to taste with salt, pepper, and a pinch of sugar. Continue to cook uncovered over medium heat, stirring occasionally with a wooden spoon, until the tomatoes break down and the mixture has formed a saucelike consistency, 15-20 minutes. Stir in the rosemary and remove for the heat.

Preheat the oven to 350F. Arrange a layer of pumpkin slices in the bottom of and 11 or 12-inch square or 13 by 9-inch rectangular baking dish with 3 -inch sides. Top with about one-third of the sauce. Repeat, making 3 layers each of pumpkin and sauce and ending with a layer of sauce. Drizzle with the remaining 1 Tbs of olive oil.

Bake until the top is lightly glazed and browned in spots and pumpkin is tender when pierced with a knife, 35-45 minutes, checking it after about 25 minutes. Remove from the oven and serve hot or at room temp.