Pumpkin Wedges from the Airfryer

Name: Pumpkin Wedges from the Airfryer
Prep time: 15 min
Cook time: 21 min
Total time: 36 min
Yield: 4 servings
Ingredients: 1 kg Hokkaido pumpkin (weighed prepared); 2 tbsp olive oil; 1 tsp sweet paprika; 1 tsp dried thyme; 1 tsp salt; pepper to taste; 1 pinch nutmeg

An everyday German recipe for the whole country: Hokkaido wedges with their skin on turn soft in the airfryer in barely a quarter of an hour and caramelise at the edges. Thyme, sweet paprika and a pinch of nutmeg underline the nutty, faintly sweet flavour of the pumpkin. In the oven the same thing takes almost twice as long and heats up the whole kitchen while it does so.

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Cook time

36 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

145 kcal

Calories

4 g

Protein

6 g

Fat

18 g

Carbs

Ingredients

For 4 servings

Instructions

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