Pumpkin Wedges

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 small pumpkin (se), (Hokkaido pumpkin)
  • 1 tablespoon olive oil
  • 1 teaspoon, leveled curry powder
  • 1 teaspoon, leveled paprika powder
  • some chilli flakes, ground (caution! gets hot quickly)
  • some salt and pepper
Pumpkin Wedges
Pumpkin Wedges

Instructions

  1. First the pumpkin is quartered and pitted. Then you can set up the quarters well and carefully cut the shell down with a sharp knife. Some also leave them on, it`s a matter of taste.
  2. The pumpkin is now cut into wedges like potato wedges and placed in a freezer bag with the oil and spices. This is turned off well and then shaken properly.
  3. Preheat the oven to 220 ° C and spread the pumpkin wedges on a baking sheet lined with baking paper. Bake for about 15-20 minutes. The pumpkin wedges should still be firm to the bite, so try it once after 15 minutes.
  4. This goes well with lamb`s lettuce with mustard dressing and pumpkin seeds.

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