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🍽️ Roast Pumpkin with Rosemary and Ginger

165 kcal · 30 min · 4 servings

Ingredients

• 1 Pumpkin (bottle gourd or Hokkaido, approx. 1 kg)
• 3 tbsp olive oil
• salt
• pepper (from the mill)
• 3 sprigs rosemary
• 0.5 tsp ground ginger
• 2 garlic cloves

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Wash the pumpkin and pat it dry. If using Hokkaido, you can skip peeling. For other varieties, peel off the skin.
3. 3. Cut the pumpkin in half. Scoop out the seeds and fibrous center with a spoon.
4. 4. Cut the flesh into strips about 3 centimeters wide.
5. 5. Peel the garlic cloves and chop them roughly.
6. 6. Pluck the rosemary needles off the stem and chop them roughly as well.
7. 7. Grease a baking tray with some olive oil.
8. 8. Arrange the pumpkin strips side by side on the tray.
9. 9. Season the pumpkin with salt, pepper, ginger, and the chopped rosemary.
10. 10. Sprinkle the chopped garlic evenly over the top.
11. 11. Drizzle everything with the remaining olive oil.
12. 12. Place the tray in the preheated oven.
13. 13. Bake the pumpkin for 30 to 40 minutes.
14. 14. Remove the pumpkin from the oven when it can be easily pierced with a fork.

Nutrition per serving

• kcal: 165
• Protein: 4 g · Fett/Fat: 8 g · Carbs: 18 g