Main courses

Hokkaido pumpkin wedges with soy sauce and sesame

Name: Hokkaido pumpkin wedges with soy sauce and sesame
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: For 4 servings:
Ingredients: 1 Hokkaido pumpkin, cored and cut into 1-2 cm thick wedges; 2 tbs Rapunzel olive oil mild extra virgin; 3 tbs Rapunzel sesame oil virgin; 2 tbs soy sauce; 1 tsp turmeric; 1 tsp grated ginger; ½ tsp fresh chili, minced; 1 clove garlic, minced; Rapunzel Sea salt with iodine, to taste; 1 EL Rapunzel sesame, not hulled

Wilhelm Studio

40 Min.

For 4 servings:

Vegan

Info

Perptime 15 Min.
Baketime 25 Min.

Ingredients

Portions

1 Hokkaido pumpkin, cored and cut into 1-2 cm thick wedges
2 Olive oil mild extra virgin
3 Sesame oil virgin
2 tbs soy sauce
1 tsp turmeric
1 tsp grated ginger
1 tsp fresh chili, minced
1 clove garlic, minced
Rapunzel Sea salt with iodine, to taste
1 EL Sesame not hulled HIH

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Preheat oven to 200° degrees. Place pumpkin wedges on a baking tray and drizzle olive oil over. Bake in the oven for 15 minutes.

In the meantime, mix all ingredients for the marinade in a small bowl together. Remove the baking tray from the oven and drizzle the marinade over the pumpkin wedges and sprinkle with sesame seeds. Place the tray with the marinated pumpkin wedges back into the oven for about 10 more minutes until tender. Serve pumpkin wedges as a side or main dish.

USED RAPUNZEL PRODUCTS

Sesame oil virgin

Olive oil mild extra virgin

Sesame not hulled HIH