Baked butternut with garlic and chili

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Ingredients:

  • people
  • 1 Butternut squash (approx. 1 kg)
  • 1 Red onion
  • 2 Garlic cloves
  • 1 red chili pepper
  • 2 Sprigs of rosemary
  • salt
  • 4 tbsp olive oil
  • 1 tbsp Pumpkin seeds for sprinkling

Method:

  1. Wash the pumpkin thoroughly, cut in half lengthways, remove the seeds. Peel the onion and cut into thin wedges. Peel garlic and chop finely. Wash, clean, and chop the chili. Wash the rosemary, shake dry, pluck the needles from the stems, and chop
  2. Spread the pumpkin on a small baking sheet or ovenproof baking dish. Season with salt and sprinkle with the remaining ingredients. Drizzle with oil. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for about 45 minutes
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