Spicy butternut squash

Ingredients for 4 servings:

• 1 butternut squash (or Hokkaido if necessary)
• ½ tsp fennel seeds
• 2 tsp coriander seeds
• 2 dried chili peppers (more if desired)
• 1 tsp salt
• 1 tsp black pepper
• 1 garlic clove(s)
• ½ tsp oregano, dried
• olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

spicy and deliciously baked

Wash and halve the pumpkin. Scrape out the fibrous interior and seeds with a spoon. You can leave the skin on the Hokkaido pumpkin, but remove the skin from other pumpkin varieties. Then cut the flesh lengthwise into coarse slices. First quarter, then halve the quarters, etc., until you have long slices about 1 cm thick. In a mortar, grind the fennel, coriander, oregano, and chili peppers into a powder and stir in the salt and pepper. Peel and chop the garlic clove, add it, and mix well. Now put the herb paste in a bowl and add the olive oil and the pumpkin pieces. Then put a lid on the bowl and shake well to ensure the pumpkin slices are evenly coated with the spices. Place the pumpkin pieces in a casserole dish and bake at 200°C (top/bottom heat) for about 30-40 minutes, until tender.