Mediterranean Style Hokkaido Wedges

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	50 mins
Total Time	2 hrs 10 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

700 g Hokkaido pumpkin (se), without seeds
3 tablespoon olive oil
2 cloves garlic, pressed
2 tablespoon herbs from Provence, dried

Instructions

Core the Hokkaido pumpkin, removing seeds, and cut into wedges 1.0 to 1.5 cm thick.
Toss the pumpkin wedges with the olive oil, dried herbs from Provence, and pressed garlic cloves.
Transfer to a freezer bag and refrigerate for up to 24 hours, or proceed immediately.
Spread the pumpkin wedges on a baking sheet.
Bake in a preheated oven at 150-170°C (300-340°F) for 30-50 minutes, until the pumpkin flesh is soft.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.