Honey – Chili – Pumpkin

Ingredients for 2 servings:

• 1 m.-sized pumpkin(s), (Hokkaido)
• 2 tbsp honey
• 1 tbsp chili powder (cayenne pepper)
• 1 tbsp sea salt
• some vegetable oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Spicy baked pumpkin

Preheat the oven to 180°C. For one baking tray, use top/bottom heat, or for two or more baking trays, use fan-assisted ovens. Wash the pumpkin, remove the seeds, and cut into wedges about 1-1.5 cm thick. Arrange the wedges on a baking tray lined with baking paper. If one tray isn’t enough, you can use more than one. Combine the honey, chili powder, and salt in a cup and heat briefly in the microwave (or in a double boiler if you don’t have one) until the honey liquefies. Then mix well with a fork. Spread the mixture evenly over the pumpkin wedges. I always use a pastry brush for this. Then drizzle the pumpkin pieces with oil. Bake for about 30 minutes. The sweet honey will caramelize on the pumpkin wedges and, together with the fiery chili powder and salt, give them a lovely spicy note. This dish is wonderful as a light meal on its own with salad. It can also be served as a side dish to meat dishes.