Summary

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

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