Baked butternut with garlic and chilli

Name: Baked butternut with garlic and chilli
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 1 Butternut pumpkin (approx. 1 kg); 1 red onion; 2 Garlic cloves; 1 red chilli pepper; 2 Branches of rosemary; 7-10 Tbsp Salt; 4 TABLESPOONS Olive oil; 1 TABLESPOON Pumpkin seeds to sprinkle

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

1 Butternut pumpkin (approx. 1 kg)
1 red onion
2 Garlic cloves
1 red chilli pepper
2 Branches of rosemary
7-10 Tbsp Salt
4 TABLESPOONS Olive oil
1 TABLESPOON Pumpkin seeds to sprinkle

Directions

1
Wash the pumpkin thoroughly, halve lengthwise, remove seeds. Peel onion and cut into thin slices. Peel garlic and chop finely. Wash, clean and chop the chilli. Wash rosemary, shake dry, pluck needles from the stems and chop
2
Spread the pumpkin on a small baking tray or an ovenproof casserole dish. Season with salt and sprinkle with the remaining ingredients. Sprinkle with oil. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 45 minutes