Summary

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

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Instructions

1. 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.
2. Then cut the pulp lengthways into coarse slices (first quarter, then halve, etc., until you have long, approx. 1 cm thick slices)
3. 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.
4. 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.
5. Put the pumpkin pieces in a baking dish and bake at 200 degrees for about 30-40 minutes until they are soft.