Hokkaido Pumpkin Wedges
The baked pumpkin wedges can be prepared quickly with just a few simple steps and ingredients. Enjoy the baked pumpkin either with a dip as a main course or serve it as a side dish with typical autumn dishes such as goose or duck.
People:For 4 persons
Cooking time:30 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Hokkaido Pumpkin Wedges
| 1 piece | Hokkaido pumpkin |
| 5 tbsp. | Olive oil |
| 1 pinch | Salt |
| 60 g | Panko crumbs |
| 1 twig | Thyme |
Preparation steps
Prepare the pumpkin
- Preheat the oven to 190-200°C, remove the baking tray beforehand.
- The Hokkaido pumpkin is an edible pumpkin with a thin skin that can be eaten and therefore left on. Wash, halve and deseed the pumpkin. Cut the pumpkin halves into wedges, drizzle with olive oil and season with salt.
Breading
- Coat the Hokkaido pumpkin slices in panko flour. Of course, you can also use conventional breadcrumbs.
Bake
- Line the baking tray with baking paper, place a sprig of thyme on top and, depending on your personal taste, place 2 crushed garlic cloves on the baking paper. Then place the pumpkin wedges on the baking paper.
- Bake on the middle shelf for approx. 20-30 minutes.
- When the slices are crispy and lightly browned, remove from the oven and serve hot.