Summary

Ingredients

• 1 Hokkaido pumpkin (se), approx. .2 kg
• 3 clove (s) garlic
• 150 ml olive oil
• 3 teaspoons cumin
• 2 teaspoons hot pepper powder
• 2 teaspoons marjoram, rubbed
• 1 tablespoon curry paste, yellow, to taste
• salt

For the dip:

• Natural yoghurt
• olive oil
• Mint, fresh
• salt and pepper

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Instructions

1. Since the Hokkaido is eaten with its shell, it must first be cleaned thoroughly. The stem is cut off generously. The pumpkin is now halved lengthways, pitted and then cut into 2 - 3 cm thick slices, which are salted. Roughly chop the garlic and add it to the oil with the other ingredients. Mix well!
2. Pour the marinade over the pumpkin in a bowl and stir well. If you want, you can leave the pumpkin to steep overnight, so it is ideal for preparing.
3. To cook, the pumpkin is placed in a casserole dish, the marinade is poured over it and baked in the oven at 200 ° C for about 25 minutes.
4. A yogurt-mint dip goes well with it. Season the yogurt with salt and pepper, stir in a little olive oil and chopped fresh mint.