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Baked Pumpkin Wedges

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Baked Pumpkin Wedges

The perfect baked pumpkin wedges recipe with a picture and simple step-by-step instructions.

  • 0,5 Small hokkaido pumpkin
  • Olive oil
  • Coarse sea salt
  1. Cut the pumpkin without “inner workings” into approx. 5 mm thick slices. Place these on a baking sheet lined with baking paper, drizzle with olive oil and sprinkle with a little salt. Cook at 180 degrees convection for about 20 minutes. Turn the columns halfway through.
  1. Tastes delicious with quark dip and salad, but also as a side dish.
Dinner
European
baked pumpkin wedges

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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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