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Hokkaido pumpkin wrapped in puff pastry

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Ingredients Method

Ingredients
  

  • 1 small Hokkaido pumpkin about 10 oz
  • 1 sheet puff pastry
  • salt and black pepper to taste
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • ¼ cup pumpkin seeds

Method
 

  1. Wash the pumpkin and peel it. If it’s small, cut it into rounds; if it’s larger, cut it into wedges and remove the seeds.
  2. Season each piece with salt, black pepper, and sprinkle with garlic and onion powder.
  3. Cut the puff pastry into strips and wrap them around the pumpkin pieces.
  4. Place the wrapped pumpkin on a baking sheet lined with parchment paper.
  5. Brush with olive oil and sprinkle with pumpkin seeds.
  6. Bake for 30 minutes in a preheated oven at 400°F (200°C), until the pastry is golden brown.
  7. Serve warm.