Spicy Hokkaido pumpkin from the oven

Ingredients for 4 servings:

• 1 pumpkin(s) (Hokkaido), butternut also works
• ½ tsp fennel seeds
• 2 tsp coriander
• 2 chili peppers, dried
• 1 tsp salt
• 1 tsp black peppercorns
• ½ tsp oregano
• 1 clove(s) garlic
• olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

to enjoy warm or cold

Quarter the pumpkin, hollow it out, and cut into approximately 1 cm thick wedges. You can also cut it into chunks if you like. The skin can stay on with the Hokkaido pumpkin. Crush all the spices in a mortar and pestle, add the finely chopped or crushed garlic, and add the olive oil. Now toss the pumpkin wedges with the marinade. The easiest way to do this is in a bowl with a lid or in a freezer bag (shake well). If the marinade doesn’t spread evenly over the pumpkin, add more olive oil if necessary. Place the marinated pumpkin wedges side by side in a baking dish and bake at approximately 200 degrees Celsius for 30-40 minutes. The baking time can vary depending on the desired consistency. The longer it cooks, the softer it will be. It’s okay if the wedges don’t fit side by side and overlap slightly. The pumpkin can be eaten warm as a side dish, but it can also be eaten cold or warm as a snack between meals. It also works well on an autumn buffet.