🍽️ Roasted Pumpkin with Garlic and Chili

Name: Roasted Pumpkin with Garlic and Chili
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g pumpkin flesh (e.g. Hokkaido, Butternut); 3 red chili peppers; 50 g ginger; 2 garlic cloves; 1 unwaxed orange; salt; pepper (from the mill); 1 tbsp maple syrup; 4 tbsp olive oil; 1 cinnamon stick

170 kcal · 30 min · 4 servings

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Ingredients

800 g pumpkin flesh (e.g. Hokkaido, Butternut)
3 red chili peppers
50 g ginger
2 garlic cloves
1 unwaxed orange
salt
pepper (from the mill)
1 tbsp maple syrup
4 tbsp olive oil
1 cinnamon stick

Instructions

1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. Cut the pumpkin flesh into wedges.
3. Place the pumpkin wedges in a baking dish.
4. Wash the chilies and cut them in half crosswise.
5. Slice the ginger (including the skin) into thin rounds.
6. Crush the garlic cloves slightly.
7. Wash the orange under hot water and pat it dry.
8. Finely grate the orange peel.
9. Squeeze the juice from the orange.
10. Add the orange juice, orange zest, garlic, ginger, and chilies to the pumpkin in the dish.
11. Season everything with salt and pepper.
12. Drizzle maple syrup and oil over the mixture.
13. Add some cinnamon.
14. Mix all ingredients thoroughly.
15. Bake the dish in the oven for about 35 minutes.

Nutrition per serving

kcal: 170
Protein: 3 g · Fett/Fat: 10 g · Carbs: 16 g