Summary

Ingredients

• 1 pumpkin (se), (Hokkaido)
• 2 tablespoon honey
• 1 tablespoon chili powder, (cayenne pepper)
• 1 tablespoon sea salt
• some vegetable oil

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Instructions

1. Preheat the oven to 180 ° C. Lower / upper heat for one sheet, two or more circulating air.
2. 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.
3. 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.
4. The sweet honey caramelizes on the pumpkin wedges and, in combination with the fiery chili powder and salt, gives them a nice, piquant note.
5. The dish is wonderfully suitable as a light stand-alone meal with a salad. But can also serve as an accompaniment to meat dishes.