Cheese Spaetzle with Pumpkin

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	20 mins
Total Time	40 mins
Course	Main Course
Cuisine	European
Servings (Default: 3)

Ingredients

1 large onion (s), diced
2 cloves garlic, finely diced or pressed
400 g pumpkin meat, rated into strips
500 g spaetzle from the refrierated shelf
1 tablespoon clarified butter or neutral oil
100 g mountain cheese, rated
salt and pepper
Fat for the shape

Instructions

Sweat the onion in the clarified butter, add the garlic and sweat briefly. Add the pumpkin and fry while stirring not too soft. Stir in the spaetzle, season with salt and pepper.
Layer half of the spaetzle mixture and half of the cheese in a greased casserole dish. Bake at 200 ° C top / bottom heat, fan oven: 180 ° C, for approx. 15 - 20 minutes, until the cheese melts and is lightly browned.
The amount is enough for 3 - 4 people, depending on your appetite. Salad tastes good with it.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.