Oven pumpkin

1 kg pumpkin (e.g. orange knirps or butternut)

1 red onion

3 tbsp olive oil

1 tsp salt

Some pepper

¼ tsp garlic powder

¼ tsp mild paprika powder

¼ tsp ground coriander

¼ tsp cumin powder

150 g feta

crumbled

50 g pecan nuts

coarsely chopped

4 sprigs of oregano

chopped

Preheat the cooking space to 230 °C using the grill-forced convection mode.

Cut the pumpkin into about 5 mm thick wedges and the onion into thin wedges, then place in a mixing bowl. Add the olive oil, salt and spices up to and including the cumin, then carefully mix everything together. Spread out on a baking tray lined with baking paper and bake in the middle shelf position for 10 minutes.

Carefully turn the pumpkin over, scatter the rest of the ingredients over the top and bake for a further 10 minutes.

Serve on a platter, sprinkle with oregano.

(Pre-)heat cooking space to 230 °C with Grill-forced convection

Preheating finished. Put the food in.

Grill-forced convection 230 °C for 10 Mins

Turn the food. Continue baking.

Grill-forced convection 230 °C for 10 Mins