Summary

Ingredients

• 400 g potato (s), mainly waxy
• 400 g pumpkin meat
• 100 g cheese, rated (e.. Gouda, medium-aed)
• 1 medium onion (s)
• 1 teaspoon salt
• Pepper from the mill
• 1 tablespoon potato flour
• 1 egg (s)
• Chorizo or ham or salami, diced
• 15 g butter

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Instructions

1. The ingredients are prepared and weighed. Peel the pumpkin and remove the seeds. Peel the potatoes and peel the onion. Finely grate the pumpkin, potatoes, onion and cheese, preferably with a food processor. Mix well in a bowl with salt, pepper, egg and potato flour. Non-vegetarians can add pieces of chorizo, ham or salami as an alternative.
2. Pour the mixture into a baking dish lined with baking paper and press firmly (height approx. 3 - 4 cm). Bake at 200 ° C top / bottom heat in a preheated oven for approx. 50 - 60 minutes.
3. To create a nice crust, place small flakes of butter on the vegetable mixture approx. 15 minutes before the end of the cooking time and spread lightly. This fits e.g., green salad and herb quark.
4. I used buttercup squash (Bon Bon), and its sweet, aromatic taste went great with the spicy chorizo.