in Africa, Morocco

Moroccan pumpkin wedges from the oven

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Ingredients for 1 servings:

  • 1 Hokkaido pumpkin(s)
  • 1 tbsp olive oil
  • 1 tbsp Ras el Hanout
  • Salt

Instructions

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

Wash the pumpkin, halve it, and remove the seeds. Cut each half into 8 wedges. Combine the oil with the ras el hanout and season with salt. Place the pumpkin wedges in a baking dish and brush with the spiced oil. Bake in an oven preheated to 180°C (350°F) for 30 minutes. Serve with a sumac and lemon yogurt dip.

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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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