Marinated pumpkin from the oven

Ingredients for 4 servings:

• 1 kg pumpkin(s), e.g. Hokkaido, butternut or similar.
• 300 ml olive oil
• 1 tsp chili flakes
• 3 tsp curry powder
• 2 tsp oregano, shredded
• 2 tsp thyme, shredded
• 1 tsp salt
• 3 tsp lime juice or lemon juice
• e.g. garlic, finely diced
• n. B. Pfeffer

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

simple, aromatic, quick

Wash the pumpkin, cut into 0.5 cm thick slices or wedges, remove the seeds, and peel beforehand, depending on the variety. For the marinade, mix the oil with all the herbs, spices, and salt in a small bowl, and season with lime juice. Spread the pumpkin evenly on one or two baking sheets lined with baking paper and drizzle with the marinade. You can also mix the marinade and pumpkin in a bowl and refrigerate until ready to bake if you want or need to prepare it in advance. Then spread the pumpkin out onto baking sheets. Bake for 20 minutes at 180°C (fan oven), until the pumpkin is still slightly firm to the bite.