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🍽️ Grilled Pumpkin with Olive Dressing

285 kcal · 30 min · 4 servings

Ingredients

• 4 tbsp black, pitted olives
• 0.5 bunch spring onions
• 0.5 bunch parsley
• 1 red chili pepper
• 2 pinches sugar
• salt
• pepper (from the mill)
• olive oil (as needed)
• 1 Hokkaido pumpkin (or nut squash)
• 2 tbsp vegetable oil (for the pans)

Instructions

1. 1. Finely chop the olives.
2. 2. Clean the spring onions and slice them into thin rings.
3. 3. Wash the parsley, shake off excess water, and pick the leaves off the stems.
4. 4. Slice the parsley into thin strips.
5. 5. Wash the chili pepper, cut it in half lengthwise, and remove the seeds.
6. 6. Finely chop the chili pepper.
7. 7. Mix the chopped vegetables with sugar, salt, and pepper.
8. 8. Add enough olive oil to create a liquid marinade.
9. 9. Cut the pumpkin in half.
10. 10. Remove the seeds from the pumpkin.
11. 11. Peel the skin off the pumpkin.
12. 12. Cut the pumpkin into wedges.
13. 13. Place the pumpkin wedges in a raclette pan that you have greased with oil.
14. 14. Season the wedges with salt and pepper.
15. 15. Slide the pan under the raclette grill.
16. 16. Grill the wedges until they are golden brown.
17. 17. Turn the wedges occasionally while grilling.
18. 18. Drizzle the finished pumpkin wedges immediately with the marinade.
19. 19. Serve the pumpkin.

Nutrition per serving

• kcal: 285
• Protein: 3 g · Fett/Fat: 25 g · Carbs: 19 g