Baked Hokkaido with Coconut Chips
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large pumpkin (se) (Hokkaido)
- 1 teaspoon salt
- 2 tablespoon olive oil
- 2 cloves garlic
- 0.5 ½ cup chips (coconut chips)
Print Recipe
Pin Recipe Instructions
- Halve the pumpkin, remove the seeds and straw with a tablespoon and cut the pumpkin into bite-sized pieces. The peel stays on, cut away any unsightly areas.
- Spread the pieces on a parchment-lined baking sheet. It is beneficial if the shell is at the bottom. Distribute the olive oil evenly over the pieces. Use more if necessary (I pour the oil over it in a zigzag straight from the bottle). The pieces should be slightly greasy but not float.
- Sprinkle with salt. Fleur de sel or coarse salt is also very tasty. Put the pumpkin in the oven at 200 ° C for 15 minutes.
- Meanwhile, finely chop the garlic cloves. Then spread these over the pumpkin and sprinkle the coconut chips (desiccated coconut doesn`t taste that good, but it works if necessary). Never spread the garlic and coconut over the pumpkin beforehand. Otherwise both will burn and the garlic will turn bitter. Place in the oven for another 15 minutes. The coconut chips should be lightly crispy and brown.
- Tastes particularly good with a herb yogurt dip. A great alternative to snacking in front of the TV.
- I also like them cold the next day and I eat half a pumpkin as a main course alone. For 4 people, the recipe is more like a side dish.
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