Summary

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

1. 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.
2. 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.
3. Bake for 30 to 40 minutes, until the pumpkin is tender. Serve with a baguette.