Summary

Ingredients

• 500 g Hokkaido pumpkin (se), finely diced
• 500 g Hokkaido squash (se) or nutme squash, rated
• 2 teaspoons vegetable stock, instant
• 1 tablespoon flaxseed, crushed
• 1 tablespoon spice mix for herb butter
• 1 tablespoon black cumin, whole
• 0.5 teaspoon ½ cumin powder
• 1 roll (s) puff pastry from the refrigerated shelf
• 200 g sour cream
• 200 g processed cheese, e.. Gouda processed cheese

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Instructions

1. If you prepare the pumpkin raw, you should pre-boil the pumpkin cubes in 300 ml water for 15 minutes, squeeze them out lightly and then process them further. The grated pumpkin can be used raw.
2. Preheat the oven to 195 ° C.
3. Or: Use Preparation made easy:
4. Halve the pumpkin (s). Remove the stem and the soft core with the seeds. Place in the oven with the open sides facing up and let it soften at around 140 ° C for 25 minutes. When the edges are slowly getting dark on top, the pumpkin is soft enough.
5. The skin of the nutmeg squash can then simply be peeled off. The pumpkin meat can be grated without any effort. The Hokkaido pumpkin doesn`t need to be peeled and is so easy to dice.
6. The oven is now hot and can be preheated to 195 ° C to bake the cake.
7. Mix the pumpkin cubes and grated pumpkin with the stock powder, flaxseed and spices in a bowl.
8. Spread the puff pastry on the baking paper on a small baking tray. Bake for 15 minutes at 195 ° C top / bottom heat on the middle rack.
9. In the meantime, mix the sour cream and processed cheese together.
10. Cover the dough with the pumpkin mixture. Spread the icing in strips on the pumpkin (especially on the edge). Bake for another 25 - 30 minutes (depending on the oven) at 195 ° C top / bottom heat. The cake should brown nicely.
11. Then let it cool down a bit, cut into pieces and enjoy with a fresh salad.
12. Also a hit cold on the buffet!