Hokkaido pumpkin roasted with radish cottage cheese Recipe
Recipe Ingredients for Hokkaido pumpkin roasted with radish cottage cheese
| Amount | Ingredient |
|---|---|
| 600 grams | Hokkaido pumpkin |
| 1 tsp | Olive oil |
| 1 pc | Onion |
| 1 somewhat | Salt |
| 2 tbsp | Maple syrup |
| 1 tsp | mild paprika powder (preferably smoked) |
| 1 tsp | spicy paprika powder (also smoked) |
| 1 / 2 bunch | Radishes |
| 1 / 2 bunch | Chives |
| 500 grams | Quark |
| 1 somewhat | Pepper |
| 1 somewhat | dried, ground lemon peel |
| 1 somewhat | Lemon juice |
Hokkaido pumpkin roasted with radish cottage cheese Recipe Directions
Wash the pumpkin, scrape out the seeds with a spoon and cut the flesh into cubes. - Hokkaido does not have to be peeled. Heat oil in a pan and fry pumpkin cubes around.
Peel and halve the onion and cut into fine strips. Give to the pumpkin and fry for few minutes. Salt and sprinkle with the syrup. The lid on the pan and let the pumpkin cook a few minutes.
Radishes and grate coarsely. Chives Wash, shake dry and cut into thin rings. Season to taste and stir in the cheese with salt, pepper and lemon.
When the squash is soft, remove the lid again, ladle from the heat and season with pepper.
Serve warm the pumpkin with the curd.
