Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 medium pumpkin (se), (Hokkaido)
- salt
- pepper
- 2 tablespoons oil
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Wash the Hokkaido squash, cut in half and remove the seeds. Then cut into strips approx. 1 cm wide and medium-finger long. Place skin side down on a pre-greased baking sheet.
- Mix about 2 tablespoons of oil with salt, pepper and paprika powder and use a pastry brush to brush the meat side of the Hokkaido pumpkin.
- Put in the preheated oven and bake for 15 - 20 minutes at 180 ° top and bottom heat. In the meantime, you can make various dips.
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.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below