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Hokkaido pumpkin wrapped in puff pastry

theveganharmony
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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

Instructions
 

  • 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.
  • Season each piece with salt, black pepper, and sprinkle with garlic and onion powder.
  • Cut the puff pastry into strips and wrap them around the pumpkin pieces.
  • Place the wrapped pumpkin on a baking sheet lined with parchment paper.
  • Brush with olive oil and sprinkle with pumpkin seeds.
  • Bake for 30 minutes in a preheated oven at 400°F (200°C), until the pastry is golden brown.
  • Serve warm.