The world of food hides secrets and curiosities that help us understand it better. Behind every bite is hidden information that we are often unaware of. Autumn arrives, and with it landscapes dyed in brown and orange colors. Seasonal products return, such as chestnuts, sweet potatoes, and the protagonist of the season: the pumpkin. The pumpkin is a fruit from the cucurbit family that we consume as a vegetable and of which we find various varieties with different colors and sizes. It occupies a prominent place in autumn and winter cooking, due to the large number of recipes it allows. It is a fruit rich in essential vitamins and minerals that carries a great cultural weight.

The cook Vador Brugués He explains a "truly simple" recipe, as he insists, for pumpkin and using the oven. The only difficulty is knowing how to cut it, for which you need a good knife, but from then on, the preparation is simple, and the dish becomes ideal as an appetizer or to accompany other dishes. The interesting thing about the recipe is that the chef suggests cooking it with the skin on. For all these reasons, if you get pumpkins, let's roast them, which is the best way to savor autumn.