Blue Ballet Pumpkin Wedges

For the Blue Ballet Pumpkin Wedges, wash and dry the Blue Ballet pumpkin well, cut into quarters and remove the seeds. Cut away the stalk and slice the remaining squash into thin wedges.

Place on a baking tray lined with baking paper and brush both sides with olive oil. Bake for about 25 minutes at 185 °C in a preheated oven.

Afterwards sprinkle with herb salt.

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