Today's pumpkin cooking: Diced & Baked Pumpkin.
Simply cut the pumpkin into 3–5 cm cubes, sprinkle with half a teaspoon of vegetable oil and salt and bake at 160°C for 20 minutes.
I originally planned to add these to miso soup, stir-fries, or salads, but they turned out delicious just as they are. The flavor is somewhat like broad beans, but with a much lighter, flakier texture. I reckon this batch will be gone in no time as a quick snack.
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