Honey – Chilli – Pumpkin
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pumpkin (se), (Hokkaido)
- 2 tablespoon honey
- 1 tablespoon chili powder, (cayenne pepper)
- 1 tablespoon sea salt
- some vegetable oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C. Lower / upper heat for one sheet, two or more circulating air.
- Wash, core and cut the pumpkin into wedges about 1-1.5 cm thick. Distribute the columns on a baking sheet lined with baking paper. If one sheet is not enough, several can be used.
- Put honey with chilli powder and salt in a cup and briefly warm up in the microwave (if not available in a water bath) until the honey liquefies. Then mix well with a fork. Now apply the mixture evenly to the pumpkin slices. I always use a pastry brush for this. Then drizzle the pumpkin pieces with oil. Bake for about 30 minutes.
- The sweet honey caramelizes on the pumpkin wedges and, in combination with the fiery chili powder and salt, gives them a nice, piquant note.
- The dish is wonderfully suitable as a light stand-alone meal with a salad. But can also serve as an accompaniment to meat dishes.
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