Moroccan Pumpkin Wedges from Oven
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 pumpkin (se), (Hokkaido)
- 1 tablespoon olive oil
- 1 tablespoon spice mixture, (Ras el-Hanout)
- salt
Print Recipe
Pin Recipe Instructions
- Wash the pumpkin, cut in half and remove the seeds. Divide each half into 8 columns.
- Mix the oil with the Ras el-Hanout and season with salt.
- Put the pumpkin wedges in a baking dish and brush with the spice oil. Cook in an oven preheated to 180 ° C for 30 minutes.
- A yogurt pip with sumac and lemon goes well with it.
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