Summary

Ingredients

• 1 pumpkin (se) (Hokkaido), butternut also works
• 0.5 teaspoon ½ fennel seeds
• 2 teaspoons coriander
• 2 chilli pepper (s), dried
• 1 teaspoon salt
• 1 teaspoon peppercorns, black
• 0.5 teaspoon ½ oregano
• 1 clove garlic
• olive oil

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Instructions

1. Quarter the pumpkin, hollow it out and cut into approx. 1 cm thick slices. If you like, you can cut it into pieces. With Hokkaido, the shell can stay on.
2. Crush all the spices in a mortar, add the garlic finely chopped or pressed and add the olive oil.
3. Now mix the pumpkin wedges with the marinade. The easiest way to do this is in a bowl with a lid or a freezer bag (shake).
4. If the marinade does not spread well on the pumpkin, possibly add more olive oil.
5. Place the marinated pumpkin wedges side by side in a baking dish and cook at approx. 200 degrees for 30-40 minutes. The baking time can vary depending on the desired consistency. The longer, the softer.
6. It doesn`t matter if the columns don`t fit next to each other and overlap a bit.
7. The pumpkin can be eaten warm as a side dish, but also cold or warm as a snack in between. It also looks good on an autumn buffet.