Summary

Ingredients

• 1 Hokkaido pumpkin (se), approx. 800 g
• 200 g potato (s)
• 150 g whipped cream
• 1 clove garlic
• 1 tablespoon honey, more liquid
• 10 g iner
• 2 tablespoon miso paste, light
• 1 ½ teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon gingerbread spice
• 80 g cheese, rated
• 2 stalks parsley
• 2 tablespoon pumpkin seeds or sesame seeds
• some butter for the molds

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Instructions

1. Wash the pumpkin well, cut in half, remove the seeds with a tablespoon. Cut the pumpkin into 0.5 - 1 cm thin wedges.
2. Peel, wash, cut into very thin slices or slice the potatoes. Peel and finely chop the garlic and ginger.
3. Preheat the oven to 175 ° C top / bottom heat.
4. For the sauce, briefly bring the cream with garlic and ginger to the boil in a saucepan. Mix with honey, ginger, miso paste, salt, pepper and gingerbread spice.
5. Mix the pumpkin and potato slices in a bowl with the cream sauce, layer in one large or four small casserole dishes spread with butter. Sprinkle with the cheese. Cook on the middle shelf in the oven for 30 minutes.
6. Wash and dry the parsley. Pluck the leaves and chop finely. Shortly before the end of the cooking time, briefly toast the pumpkin seeds in a pan without fat.
7. As soon as the cheese is golden brown, take the casserole out of the oven and sprinkle with the parsley and pumpkin seeds or sesame seeds.