Spicy baked pumpkin

Ingredients for 6 servings:

• 1 m.-sized pumpkin(s) (butternut or Hokkaido), approx. 1 – 1 1/2 kg
• 2 tsp coriander
• 2 tsp oregano, dried
• ½ tsp fennel seeds
• 2 small chili peppers, dried, as desired
• 1 tsp salt
• 1 tsp black pepper, freshly ground
• 1 garlic clove(s), peeled
• 1 tbsp olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the pumpkin and halve it with a sharp knife. Using a large spoon, scrape out the seeds (you can roast them with a little oil and sea salt). Quarter the pumpkin lengthwise and then cut into wedges about 2.5 cm thick. Crush all the dried herbs and spices in a mortar and pestle with salt and pepper. Then add the garlic and crush. Mix the mixture in a bowl with oil. Now toss the pumpkin in the herb mixture. Place the pumpkin pieces, skin-down, next to each other on a baking sheet. Bake in the oven at 200°C for about 30 minutes or until tender. The spicy aroma bakes into the pumpkin, the pumpkin becomes slightly crispy, and the skin becomes soft and caramelized. Use: As a vegetable accompaniment to roasts, as a base for a ravioli filling, for bread, risotto, etc.