Summary

Ingredients

• 1 pumpkin (butternut or Hokkaido), approx. - /2 kg
• 2 teaspoons coriander
• 2 teaspoons oregano, dried
• 0.5 teaspoon ½ fennel seeds
• 2 small chilli pepper (s), dried, to taste
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 clove garlic, peeled
• 1 tablespoon olive oil

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Instructions

1. Wash the pumpkin and cut in half with a sharp knife. Scrape the seeds out of the pumpkin with a large spoon (can be roasted with a little oil and sea salt). Quarter the pumpkin lengthways and then cut into approx. 2.5 cm thick slices.
2. Crush all the dried herbs and spices together with salt and pepper in a mortar. Then add garlic and crush it. Mix the mixture in a bowl with oil. Now turn the pumpkin in this herb mixture.
3. Place the pumpkin pieces face down on a baking sheet. Bake in the oven at 200 ° C for about 30 minutes or until soft. The spicy aroma bakes into the pumpkin, the pumpkin becomes slightly crispy and the skin becomes soft and caramelized.
4. Use:
5. Vegetable side dish for roasts, the basis of a ravioli filling, for bread, risotto, etc.