Baked Hokkaido with coconut chips

Ingredients for 4 servings:

• 1 m.-sized pumpkin(s) (Hokkaido)
• 1 tsp salt
• 2 tbsp olive oil
• 2 cloves garlic
• ½ cup chips (coconut chips)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

as a side dish, as a main course or cold as a snack

Halve the pumpkin, remove the seeds and straw with a tablespoon, and cut the pumpkin into bite-sized pieces. Leave the skin on, but trim away any unsightly bits. Arrange the pieces on a baking sheet lined with parchment paper. It’s best if the skin is on the bottom. Spread the olive oil evenly over the pieces. Use more if needed (I pour the oil straight from the bottle in a zigzag pattern). The pieces should be slightly oily, but not floating. Sprinkle with salt. Fleur de sel or coarse salt is also delicious. Place the pumpkin in the oven at 200°C for 15 minutes. Meanwhile, finely chop the garlic cloves. Then scatter them over the pumpkin and sprinkle with the coconut flakes (desiccated coconut doesn’t taste nearly as good, but will work in a pinch). Do not spread the garlic and coconut over the pumpkin beforehand. Otherwise, both will burn and the garlic will become bitter. Return to the oven for another 15 minutes. The coconut flakes should be slightly crispy and brown. Tastes especially good with a herb yogurt dip. A great alternative to snacking in front of the TV. I also enjoy them cold the next day, and I eat half a pumpkin as a main course on its own. For four people, this recipe is more of a side dish.