THE Pumpkin Recipe that even non-pumpkin eaters eat

First of all I know I said I would post once a week, but I am just way to excited to wait any longer!
I was talking to a close friend of mine today, Giselle, and I asked what my next post should include. She didn’t even hesitate for one second before she said THE PUMPKIN.  So I am taking Giselle’s advice and posting a delicious pumpkin recipe.
The first time I had this recipe was in Curacao. My mom had made oven-grilled pumpkin and it was divine. The dish is super simple but absolutely delish. I remember when I lived in Arnhem I had called my mom asking her for the recipe because I really really wanted to make it. I have been making it a lot recently because for the longest time I had no idea what pumpkin I was supposed to use. I used this huge round pumpkin once and it was just not yummy at all! A couple of weeks ago I was at Albert Heijn and I bought Fles Pompoen, which literally translated would be Bottle pumpkin, very strange name I know.
Anyways it was soooo good. This is the time where I made it for Giselle and she fell in love with the recipe. I remember her saying how she was just totally enjoying her meal.  
The recipe!
       One pumpkin (its so good you will finish it, and otherwise its yummy as a cold snack)
       Garlic
       Olive oil
       Salt
       Pepper
       Provencale kruiden (herbes de Provence)
All you need to do is cut up the pumpkin into squares. The smaller the faster it cooks and because all nice and soft (not too small though!!!!)
Then you use a garlic press and do about 5 cloves, if you prefer doing more or doing less obviously that’s fine too.
Then you drizzle some olive oil over the pumpkin; at this point it should be either in a big bowl or in the oven tray. Add some salt, pepper and herbes de Provence and its ready to go in!
After about 15 minutes of letting the pumpkin bake you should toss them a bit so they brown on all sides.
The pumpkin should stay in the oven for a total of about 30 minutes to 45 minutes based on how soft and mushy you want your pumpkin to be. (This also depends of coarse on how small you cut the squares.)
                                               Tada! The pumpkin is ready to dig into.
Here is a picture of the pumpkin along with a yummy fresh cous cous salad. 

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