Baked Pumpkin

Ingredients

• 300 g muskmelon pumpkin
• 300 g Hokkaido pumpkin
• 300 g green muskmelon pumpkin
• 20 g olive oil
• Salt
• black pepper (freshly ground)
• 0.5 bunch mint (10 g)
• 3 spring onions
• 50 g peeled, unsalted pistachios
• 2 tbsp white wine vinegar

Instructions

1. 1.

   Wash, clean, halve the pumpkins, remove seeds and fibers, and cut into wedges. Mix, place in a baking pan, drizzle with olive oil, season with salt and pepper, and bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for about 50 minutes, turning occasionally.

2. 2.

   Wash the mint, shake dry, pluck leaves and finely chop. For the vinaigrette, wash, clean, and slice the spring onions into thin rings. Chop the pistachios, combine with the onions, mint, vinegar, and 3 tbsp olive oil, and season with salt and pepper.

3. 3.

   Remove the baked pumpkin from the oven, drizzle with the vinaigrette, and serve.