Roasted Pumpkin

Method

1. Remove the skin from the pumpkin and slice it into pieces about 1 cm thick (or use a mandoline).
2. Heat a cast iron pan well and roast the pumpkin slices until charred on both sides.
3. Roughly chop the garlic and parsley; prepare the dried chili.
4. In a small bowl, mix the chopped parsley, garlic, chili, a pinch of salt, and extra virgin olive oil.
5. Take a spoonful of this mixture and spread a thin layer on the bottom of a container.
6. Arrange a layer of roasted pumpkin slices on top, trying not to overlap them.
7. Add another layer of the oil mixture and a drizzle of oil.
8. Repeat the layers until all pumpkin is used, finishing with the mixture on top.
9. Cover everything completely with olive oil, seal with plastic wrap, and let rest for at least 24 hours in the refrigerator.