Pumpkin from the tray

Ingredients for 4 servings:

• 1 kg Hokkaido pumpkin(s)
• 2 onions, red
• 1 bunch of parsley
• 6 tbsp olive oil
• 100 g Parmesan cheese (you can also do without)
• some salt
• some pepper from the mill
• 1 half lemon(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian, vegan also possible, very easy and quick

Preheat the oven to 200°C (180°C fan-assisted oven). Wash the pumpkin thoroughly, trimming the stem and blossom ends, as well as any scabby bits from the skin. Halve the pumpkin and scoop out the seeds with a tablespoon. Cut each half into finger-thick slices. Peel the onions, halve them, and cut into strips. Rinse the parsley and shake dry, then pick off the leaves. Mix everything together with oil, salt, and pepper and spread on a baking tray. Grate the Parmesan cheese generously over the top and bake in the oven for 15-20 minutes, until the pumpkin is tender and the cheese is lightly browned. Squeeze half a lemon over the top and serve. Served with a delicious salad, it’s the perfect lunch or dinner!