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Baked Hokkaido pumpkin

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Ingredients for 4 servings:

  • 1 m.-large Hokkaido pumpkin(s)
  • 8 tbsp sunflower oil
  • 4 tbsp soy sauce
  • 1 bay leaf
  • 2 garlic cloves, peeled and crushed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

delicious little snack

Wash the pumpkin thoroughly, quarter it, and remove the seeds. Then cut it into wedges (moons) and place them on a baking sheet lined with baking paper (each with one side facing the baking sheet). Make a marinade from the remaining ingredients and spread half of it onto the wedges. Place the baking sheet in the oven preheated to 200°C (180°C fan-assisted oven) (middle rack). After about 20-30 minutes, the pumpkin is ready to eat. Brush it with the remaining marinade occasionally. Be sure to test it for doneness at least once. The pumpkin should be nice and soft, but not falling apart. Serve with a small green salad and/or flatbread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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