Details
15 min
25 min
vegan
Method
Preheat oven to 200° degrees. Place pumpkin wedges on a baking tray, drizzle olive oil and sprinkle Rapadura sugar over. Bake in the oven for 15 minutes.
In the meantime, mix all ingredients for the marinade in a small bowl. Remove the baking tray from the oven and drizzle the marinade over the pumpkin wedges. Place the tray with the marinated pumpkin wedges back into the oven for about 10 more minutes till tender. Serve the caramelized pumpkin wedges as a side or main dish.
Ingredients
- 1 Hokkaido pumpkin, cored and cut into 1 -2 cm thick wedges
- 2 tbs Rapunzel Olive oil mild extra virgin
- 60 g Rapunzel hazelnuts, roughly chopped
- 3 tbs hazelnut oil
or Rapunzel walnut oil toasted - 1 pinch Rapunzel salt with iodine
- 1 garlic clove, chopped
- 12 sage leaves, finely chopped
- Optionally: Serve with cooked Rapunzel Quinoa white
