Spicy Butternut Pumpkin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pumpkin (se), butternut (if necessary Hokkaido)
- 0.5 teaspoon ½ fennel seeds
- 2 teaspoons coriander
- 2 chilli pepper (s), dried (more if desired)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 clove garlic
- 0.5 teaspoon ½ oregano
- olive oil
Print Recipe
Pin Recipe Instructions
- Wash the pumpkin and cut in half. Scrape out the fibrous interior and seeds with a spoon. With the Hokkaido pumpkin you can leave the skin on, with the other types of pumpkin you can remove the skin.
- Then cut the pulp lengthways into coarse slices (first quarter, then halve, etc., until you have long, approx. 1 cm thick slices)
- In a mortar, grind the fennel, coriander, oregano and chili peppers to a powder and stir in the salt and pepper. Peel off the garlic clove, chop, add and mix in vigorously.
- Now put the herb paste in a bowl and add the olive oil and the pumpkin pieces. Then put a lid on the bowl and shake vigorously so that the pumpkin slices are evenly covered with the herbs.
- Put the pumpkin pieces in a baking dish and bake at 200 degrees for about 30-40 minutes until they are soft.
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