Hokkaido from Tin
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large pumpkin (se) (Hokkaido, approx. kg)
- 125 g bacon, diced
- 50 g butter
- 1 teaspoon rosemary, chopped
- 2 clove (s) garlic, pressed
- some cumin
- some sugar
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Halve and core the pumpkin and cut each half into 4 parts. Place the pumpkin pieces on a baking tray with the skin facing down. Season with salt and pepper.
- Mix the bacon cubes with the butter, rosemary and garlic in a pan and finally season with a little cumin and sugar. Put the bacon and seasoned butter on the pumpkin pieces.
- Bake in the preheated oven at 190 ° C (top / bottom heat, convection not recommended) on the 2nd rack from the bottom for 25 - 30 minutes. Do the cooking test with a fork as you would with potatoes. Serve as a side dish or main course with potatoes and herb / spice quark.
- A little tip: If there is still something left over, cut the pumpkin into small pieces and combine with potato pieces (jacket potatoes or boiled potatoes from the day before), turmeric and pepper in a saucepan with sesame oil to make a delicious potato and pumpkin curry with bacon. Simply delicious!
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