Pumpkin Wedges

For the pumpkin wedges, first finely chop the chili pepper (if you don’t want the wedges so spicy, you can remove the seeds beforehand). Grind together with the remaining spices in a mortar. Add the garlic and slowly mix in the oil until a paste is formed.

Cut the pumpkin into small wedges. Hokkaido does not need to be peeled beforehand, other types of pumpkin do. Spread the paste on the pumpkin wedges.

Line a baking tray with baking paper and place the pumpkin wedges on it. Place in the oven at 200 °C for about 30 minutes. Depending on the size of the pieces, the duration may vary.

Serve the pumpkin wedges best with a dip or as a side dish.

Preparation Tip:

The pumpkin wedges can also be cut into larger wedges.

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