Baked pumpkin wedges
- 1 untreated lemon
- 1 clove of garlic
- 1/2 Bunch Parsley
- Salt
- pepper
- 1,5 span> kg Hokkaido pumpkin
- 200 g Feta cheese
- 150 g Crème fraîche
- baking paper
45 minutes
span> 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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