Grilled Hokkaido pumpkin

Level of difficulty
easy
Ingredients for 6 people
1 Hokkaido pumpkin
6 tbsp olive oil
1 tsp curry powder
1 tsp paprika powder
1 tsp salt
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Wash the Hokkaid pumpkin, cut into quarters, remove the seeds and cut the peel into crescent-shaped wedges approx. 1.5 cm thick. Mix the olive oil with the spices in a deep bowl. Marinate the pumpkin wedges on both sides, place directly on the barbecue and grill on both sides until lightly browned.

 

Bon appétit!

Freshly harvested from outdoor cultivation.

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