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🍽️ Oven Roasted Pumpkin Wedges

111 kcal · 30 min · 4 servings

Ingredients

• 700 g pumpkin (e.g. Muscat, Hokkaido)
• 5 tbsp ketchup
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• 6 tbsp vegetable broth
• 2 tbsp orange juice
• 1 tsp sweet paprika powder
• 0.5 tsp crushed fennel seeds

Instructions

1. 1. Rinse the pumpkin thoroughly under running water.
2. 2. Carefully cut the pumpkin in half.
3. 3. Remove the insides, including the seeds and stringy fibers.
4. 4. Cut the pumpkin halves into narrow wedges.
5. 5. Preheat the oven to 180 degrees Celsius with top and bottom heat.
6. 6. Whisk all marinade ingredients together in a bowl.
7. 7. Line a baking tray with baking paper.
8. 8. Arrange the pumpkin wedges side by side on the tray.
9. 9. Brush half of the wedges with the marinade.
10. 10. Place the tray in the preheated oven.
11. 11. Bake the pumpkin wedges for 15 to 20 minutes.
12. 12. Take the tray out and turn the wedges over.
13. 13. Brush the turned wedges with the remaining marinade.
14. 14. Place the tray back into the oven.
15. 15. Bake the pumpkin wedges for another 15 to 20 minutes.
16. 16. Remove the tray from the oven.
17. 17. Portion the wedges onto plates.
18. 18. Serve the pumpkin warm.

Nutrition per serving

• kcal: 111
• Protein: 2 g · Fett/Fat: 5 g · Carbs: 13 g