a short trip with hokkaido
Servings: 4 (up to 8!)
ingredients:
- 1 Hokkaido pumpkin
- 2 tbsp olive oil
- 1 tsp ready-to-use mixed spice (cinnamon, coriander, caraway, nutmeg, ginger, cloves - all ground)
how to:
- Clean the Hokkaido pumpkin thoroughly.
- Cut the pumpkin into halves.
- Spoon resp. scratch out the seeds and the mushy fibers. Discard it.
- Cut the pumpkin into slices and arrange the slices on a baking tray lined with baking parchment.
- Mix olive oil & spice mix. Brush the slices with the oil mix. (No need to turn the slices!)
- Bake in the oven at 175° C fan for about 25 min. (No preheating required.)
- Serve at once or store the baked pumpkin slices resp. the leftovers in the fridge.
Notes
The baked pumpkin slices may be stored in the fridge for about a week.
Sorry: no experience with freezing.