Baked Pumpkin (Oven or Air Fryer)
Baked Pumpkin (Oven or Air Fryer) with “Truffle Shuffle” by Rock’n’Rubs
Ingredients for 2–3 servings:
- 1 small Hokkaido pumpkin (approx. 800 g)
- 2–3 tbsp olive oil
1–1.5 tsp "Truffle Shuffle" by Rock'n'Rubs - Optional: 1 tsp maple syrup or honey (for a caramelized touch)
- Optional: 1 tbsp grated Parmesan
- For serving:
- A little truffle oil (use sparingly)
- Roasted nuts (e.g., hazelnuts, walnuts)
- Fresh thyme, arugula, or parsley
- A little lemon juice or zest
Preparation
Oven preparation
- 1
Prepare the pumpkin
Wash, core, and cut into wedges about 2–3 cm thick.
- 2
Season
In a bowl, mix well with oil, “Truffle Shuffle”, honey if desired, & Parmesan.
- 3
Baking
Spread out on a baking sheet lined with parchment paper. Bake at 200 °C top/bottom heat or 180 °C fan for about 25–30 minutes, until the edges are nicely browned. Flip once after 15 minutes.
Preparation in the air fryer
- 4
Prepare and season the pumpkin
Just like above – cut the pumpkin into wedges or cubes (not too large), marinate with oil & "Truffle Shuffle".
- 5
Preheat the air fryer
If your appliance requires it, preheat to 180–190 °C.
- 6
Cook
Place the pumpkin pieces in the hot basket (don’t overcrowd them!). Bake for about 15–18 minutes at 180–190 °C, shaking or turning them halfway through. For very thin wedges, 12–14 minutes may be enough.
