Oven-baked pumpkin wedges with Asian spices

Ingredients for 2 servings:

• 1 butternut squash (se), approx. 600 – 800 g
• 2 tbsp walnut oil or olive oil
• 1 tbsp curry powder
• some coriander
• some chili
• some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

Halve the pumpkin and remove the core. Now remove the stem and core. The butternut squash does not need to be peeled! Now cut the pumpkin into thin slices. If you cut them about 1-2 mm thick, they will be quite crispy in the oven. Otherwise, the slices will be soft and also very tasty. Place the slices in a sealable bowl and mix with the remaining ingredients. Close the bowl and shake well. Place everything on a baking tray lined with baking paper and place this in the oven at 200°C (convection oven) for 40-50 minutes. Turn halfway through. Remove from the oven when the desired browning is achieved. Very good as a side dish to meat or on its own with some herb quark or yogurt.