Caramelized pumpkin wedges with hazelnuts and sage

Details

15 min

25 min

vegan

Wilhelm Studio

Ingredients

1 Hokkaido pumpkin, cored and cut into 1 -2 cm thick wedges
2 tbs Rapunzel Olive oil mild extra virgin

For the marinade:

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

Details

15 min

25 min

vegan

Wilhelm Studio

Caramelized pumpkin wedges with hazelnuts and sage

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

For the marinade:

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

Details

15 min

25 min

vegan

Wilhelm Studio

Rapunzel Products

Hazelnuts project

Olive oil mild extra virgin

Sea salt with iodine

Quinoa white HAND IN HAND

Walnut oil toasted