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Hokkaido wedges, Mediterranean style

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Ingredients for 2 servings:

  • 700 g Hokkaido pumpkin(s), without seeds
  • 3 tbsp olive oil
  • 2 clove(s) garlic, squeezed
  • 2 tbsp dried herbs of Provence

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 10 minutes

simply

Deseed the Hokkaido pumpkin and cut into 1.0 to 1.5 cm thick wedges. Mix with olive oil, herbs, and crushed garlic cloves (to taste), season with salt, and pepper. Transfer to a sufficiently large freezer bag, refrigerate for up to a day, if desired. Place on a baking sheet and bake in a preheated oven at approximately 150-170 degrees Celsius (300-350 degrees Fahrenheit) until the pumpkin flesh is buttery soft. Depending on the temperature and oven, this can take between 30 and 50 minutes.

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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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