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
Print Recipe
Pin Recipe Instructions
- Core the Hokkaido and cut into wedges 1.0 to 1.5 cm thick. Mix with olive oil, herbs and pressed garlic cloves (to taste), salt and pepper.
- Fill into a sufficiently large freezer bag, leave to steep in the refrigerator for up to a day, place on a baking sheet and bake in the preheated oven at approx. 150 - 170 degrees until the pumpkin flesh is buttery soft.
- Depending on the temperature and oven, this can take between 30 and 50 minutes.
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