Roasted pumpkin with pistachios

Slice the onion into fine crescents and dust them with plain flour. In a saucepan, heat a higher layer of vegetable oil to 160 °C and slowly fry the onion in it until golden. Transfer it to a plate lined with kitchen paper to absorb excess fat.

Preheat the oven to 200 °C.

Cut the pumpkin into 1 cm thick and 8 cm long wedges. Place them in a large bowl, season with salt and pepper, add 3 tablespoons of olive oil, and mix. Spread them in a single layer on a baking sheet and place in the preheated oven for 10 minutes. Remove from the oven and let cool.