BAKED SPICY PUMPKIN

Ingredients:
• 1 small pumpkin (about 1 kg)
• 2 teaspoons sea salt
• 5 tablespoons olive oil
• 4 garlic cloves
• Freshly chopped Naga Morich chili (to taste)

Method:
To prepare, start by preheating the oven to 200°C with a fan or 250°C for static heat. Peel the pumpkin and cut it into slices about half a centimeter thick. Take one garlic clove, cut it in half, and rub it all over the baking tray you will be using. In a bowl, mix the olive oil with the freshly chopped Naga Morich chili and brush this mixture over the entire surface of the tray. Lay the pumpkin slices side by side on the tray, and once done, flip them all over to ensure they are coated on both sides.

Thinly slice the remaining garlic and scatter it over the pumpkin. At this point, add salt and, if you like, some aromatic herbs. Bake for about 15-20 minutes, turning the slices once they start to brown.

Some parts of the pumpkin might become slightly charred, but don't worry: those are the tastiest pieces!