🍽️ Roasted Pumpkin with Fennel and Garlic

Name: Roasted Pumpkin with Fennel and Garlic
Total time: 30 min
Yield: 4 servings
Ingredients: 1 Hokkaido pumpkin (approx. 1,2 kg); 1 onion; 6 garlic cloves; 2 fresh bay leaves; 4 sprigs thyme; 1 tsp fennel seeds; 4 tbsp olive oil; salt; pepper (from the mill)

166 kcal · 30 min · 4 servings

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Ingredients

1 Hokkaido pumpkin (approx. 1,2 kg)
1 onion
6 garlic cloves
2 fresh bay leaves
4 sprigs thyme
1 tsp fennel seeds
4 tbsp olive oil
salt
pepper (from the mill)

Instructions

1. Preheat the oven to 180 degrees Celsius fan-forced.
2. Wash the pumpkin thoroughly.
3. Cut the pumpkin in half.
4. Remove the seeds and pulp with a spoon.
5. Cut the flesh into wedges.
6. Place the pumpkin wedges on a baking sheet.
7. Peel the onion.
8. Cut the onion into quarters.
9. Lightly press the garlic cloves.
10. Add the onions, garlic, bay leaf, thyme, and fennel to the pumpkin.
11. Drizzle everything with oil.
12. Season with salt and pepper.
13. Bake the mixture in the oven for 30 to 40 minutes.
14. Remove the tray from the oven.
15. Serve the dish immediately.

Nutrition per serving

kcal: 166
Protein: 3 g · Fett/Fat: 10 g · Carbs: 14 g