Summary

Ingredients

• 1 pumpkin (se) (Hokkaido)
• 100 g Parma ham
• 300 g spahetti
• Salt water
• 1 piece (s) parmesan cheese
• 1 handful pine nuts or pumpkin seeds
• 5 sprigs thyme
• salt and pepper
• chili
• cumin
• olive oil

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Instructions

1. Roast the nuts in a pan without fat over medium heat, set aside. Preheat the oven to 200 ° C.
2. Wash and hollow out the pumpkin, cut into bite-sized pieces and spread on a greased tray. Pluck the thyme leaves from the twigs and mash them in a mortar together with cumin, chilli, salt, pepper and olive oil to a paste. Spread the marinade over the pumpkin pieces and put everything in the oven for about 30 minutes.
3. Put the salted water for the pasta in a large saucepan and cook the pasta in it until al dente. When the pumpkin is soft, turn off the oven, tear the Parma ham into smaller pieces, place over the pumpkin and place in the warm oven for 1 - 2 minutes.
4. Drain the pasta and return it to the saucepan. Add the pumpkin and ham, mix everything and season with salt and pepper. Pour a dash of olive oil over it and serve with the roasted nuts and parmesan. The baked pumpkin also tastes good without pasta as an accompaniment to other dishes.