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Baked Hokkaido with cinnamon

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Ingredients for 4 servings:

  • 1 Hokkaido pumpkin (se), approx. 1 kg
  • salt and pepper
  • some chili flakes
  • lots of cinnamon powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

low carb, vegetarian, for a large casserole dish

Halve the pumpkin, remove the seeds, and cut the flesh into thin wedges. Place the pumpkin wedges in a large ovenproof dish and season with salt, pepper, chili flakes, and plenty of cinnamon. Mix everything well with your hands. Bake in a preheated oven at 180°C (top/bottom heat) for about 35 minutes on the middle rack. I like to eat the pumpkin with roasted turkey or chicken breast as a low-carb meal.

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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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