Oven Pumpkin in Tomatoes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 can tomato (s), ghacked
- salt and pepper
- sugar
- oregano
- 0.5 ½ small Hokkaido squash (se) or butternut squash
- 2 tablespoon crème fraîche
- 2 tablespoon olive oil
- 1 clove garlic
- herbs Provence
- 2 handfuls parmesan, grated
For the salad:
- some lettuce, mixed
- 0.5 ½ bell pepper (s), diced
- 0.5 ½ orange (s)
- 1 onion (s), red, in thin rings
- 70 g feta cheese, diced
- 1 tablespoon acacia honey
- 2 tablespoon white wine
- 1 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Season the chopped tomatoes with salt, pepper, sugar and oregano, then place in a baking dish. Peel the pumpkin, cut in half, remove the seeds, cut into wedges and layer in the baking dish. Put the crème fraîche in small dots on the pumpkin.
- Mix 2 tablespoons of olive oil with a chopped or pressed clove of garlic, salt, pepper and herbs of Provence and spread over the pumpkin. Finally sprinkle the pumpkin with the grated Parmesan and cook the casserole at 190 ° C (top / bottom heat) in the oven for approx. 40 - 50 minutes.
- In the meantime, mix the colorful salad with the bell pepper, the orange fillets, the onion and the feta cheese. Prepare a dressing of acacia honey, vinegar, 1 tablespoon olive oil, salt and pepper and pour over the salad.
- Baguette, for example, tastes good with it.
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