Zubereitung

1. 1

   Wash the Hokkaido pumpkin, halve it and scrape out the seeds with a spoon. The skin stays on, as it softens during cooking and holds the wedges in shape.

2. 2

   Taste a small raw piece: if the pumpkin tastes bitter, throw the whole pumpkin away and do not cook any of it. The bitter compound cucurbitacin cannot be cooked out and causes severe stomach and bowel problems.

3. 3

   Cut the pumpkin halves with their skin into wedges about 2 cm wide. Wedges of equal width cook evenly; otherwise the thin ones fall apart while the thick ones are still firm.

4. 4

   Mix the wedges in a bowl with the olive oil, the sweet paprika, the dried thyme, the salt, the pepper and the nutmeg until all the cut surfaces glisten thinly.

5. 5

   Preheat the airfryer to 180 °C. In a preheated basket the edges take on roasted colour at once instead of drying out slowly.

6. 6

   Lay the wedges in the basket in a single layer with space between them and do not stack anything; with a larger quantity, work in two batches. Cook at 180 °C.

7. 7

   Pull out the basket, shake the wedges and carry on cooking at 180 °C until the edges are browned and a knife slides in without resistance.