Spiced Pumpkin Wedges
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pumpkin (se) (Hokkaido or bottle gourd)
- olive oil
- 3 sprigs rosemary
- 0.5 teaspoon ½ ginger, ground
- 2 cloves garlic)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Pre heat the oven to 180 degrees celcius. Peel the pumpkin (just wash Hokkaido, also peel the bottle gourd), cut in half, remove the seeds. Cut the pulp into 3 cm wide slices.
- Chop 2 cloves of garlic and rosemary needles together. Brush the baking sheet with 3 to 4 tablespoons of oil and spread the pumpkin wedges on top. Season with salt, pepper, ginger and rosemary garlic.
- Bake for 30 to 40 minutes, until the pumpkin is tender. Serve with a baguette.
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