Pumpkin time is on the fall, September, October – but this Hokkaido pumpkin is available almost year long. I had my sister over for a glass of wine and this pumpkin – sitting just in front of us – we thought of a snack on this autumn evening. As usual on my menu – very quick, tasty and nutritious meal.

SERVES: 1-2

PREP TIME: 20min

NEED: baking sheet, oven

INGREDIENTS:

1. 1kg Hokkaido pumpkin
2. 2 tbsp of good oil
3. pinch of salt
4. 1 tsp of rosemary
5. pinch of chili flakes (optional)

RECIPE:

1. Preheat oven (grill) to 200C
2. Peel pumpkin, remove seeds and cut lengthwise in 1-2cm sticks
3. Place in a bowl, sprinkle with oil and spices (#3-5) and shake until covered equally
4. Bake on grill oven program (upper heat) 200C for 15-20 min. Check and turn around after first 10 minutes.

PAIR WITH: mayo+hot ketchup sauce, meat, burger, sandwich