Baked pumpkin wedges

For 4 people
  • 1 untreated lemon
  • 1 clove of garlic
  • 1/2 Bunch Parsley
  • Salt
  • pepper
  • 1,5 kg Hokkaido pumpkin
  • 200 g Feta cheese
  • 150 g Crème fraîche
  • baking paper
45 minutes
light
1.
Wash the lemon with hot water, rub dry and peel thinly. Peel the garlic and press it through a garlic press. Wash the parsley, shake dry, pluck the leaves from the stems and chop. Mix the prepared ingredients, season with salt and pepper.
2.
Wash the pumpkin, cut in half, core and cut the pulp into wedges. Turn in the prepared spice oil and spread on a baking sheet lined with baking paper. Crumble the cheese and mix with the crème fraîche. Spread the mixture on the columns by tablespoon. Baked in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 25 minutes
1 person approx.:
  • 310 kcal
  • 1300 kJ
  • 13 g protein
  • 21 g fat
  • 17 g carbohydrates

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