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Baked Hokkaido pumpkin

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Ingredients for 4 servings:

  • 1 pumpkin(s) (Hokkaido)
  • olive oil
  • herbal salt
  • Pepper from the mill
  • herbs, Italian

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the Hokkaido pumpkin thoroughly, cut into eighths, and remove the seeds and fibers. In a bowl, mix a generous splash of olive oil with the spices. Thoroughly coat the pumpkin wedges in the oil and spice mixture. Place the pumpkin wedges on a baking sheet lined with baking paper or aluminum foil and bake at 200°C for about 20 minutes, until tender. They taste great with a generous mixed salad!

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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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