Ingredients
Preparation
Step 1 Preheat oven to 180°C (circulating air).
Step 2 Scrape out the seeds from the Hokkaido half with a spoon.
Step 3 Then cut the pumpkin into fine wedges with a sharp knife.
Step 4 Place pumpkin wedges with rapeseed oil in a bowl and season generously with salt, pepper, paprika powder, and oregano. Optionally add turmeric and chili flakes.
Step 5 Spread pumpkin wedges on a baking tray lined with baking paper and bake in the oven for 10-15 minutes. As soon as the corners get dark, remove the pumpkin wedges from the oven.
Step 6 Meanwhile, for the dip, finely chop the parsley and chives and mix with soy yoghurt, mustard and optionally a little lemon juice.
Step 7 Season the dip with salt, pepper, oregano and optionally chili flakes.
1/2 Hokkaido pumpkin (500 g)
1 tbsp Rapeseed oil (15 g)
Pinch of Salt & Pepper
Some Paprika powder
Some Dried oregano
Some Turmeric powder (optional)
Some Chili flakes (optional)
10 g Fresh parsley
5 g Fresh chive
150 g Unsweetened soy yoghurt
1 tsp Mustard (5 g)
Some Lemon juice (optional)