Roasted Pumpkin

Ingredients

• 1 pumpkin (butternut or Hokkaido, about 1 kg)
• 3 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 3 sprigs rosemary
• 0.5 tsp ground ginger
• 2 Garlic cloves

Instructions

1. 1.

   Preheat the oven to 180 °C. Peel the pumpkin (do not peel Hokkaido, just wash and pat dry), cut in half and scoop out the seeds and fibrous interior with a spoon. Slice the flesh into 3‑cm wide strips. Peel and roughly chop the garlic. Remove needles from the rosemary and roughly chop them as well. Brush a baking sheet with olive oil and arrange the pumpkin strips on it. Season with salt, pepper, ginger, and rosemary. Sprinkle the garlic over the top and drizzle the remaining oil over the pumpkin. Bake in the preheated oven

2. 2.

   Bake for 30–40 minutes until the pumpkin is tender.