Spicy Pumpkin and Sauerkraut Pan

Summary

Prep Time	20 mins
Cook Time	30 mins
Total Time	50 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel the butternut squash (Hokkaido can be eaten with the skin on). Remove the seeds and cut the pulp into small cubes. Roughly dice the onion.
Squeeze out the sauerkraut very well so that all the juice is squeezed out. This is important, otherwise everything will be too acidic. Then chop the sauerkraut into small pieces so that there are no threads that are too long.
Heat the oil in a large pan and fry the onions until they have turned some color. Then add the pumpkin cubes, fry them and let them brown a little. This can take a few minutes, stirring every now and then.
Season with chilli flakes (more or less depending on the degree of heat required), a little nutmeg, thyme and salt. Then add the chopped, dry sauerkraut and pour the broth over everything.
Stir again, put the lid on and turn the heat down a little. Cook everything for about 20 minutes, until the pumpkin is nice and soft. If necessary, if there is a lack of liquid, add a little more water so that nothing burns.
Remove the lid in the last 5 minutes, then everything will brown again a little. Before serving, you can, if you like, add some natural yoghurt to the pumpkin and sauerkraut pan, this creates a nice, fresh contrast.
The dish is great as a hearty vegetable side dish or simply as a delicious, vegetarian main course, e.g., with fresh baguette.

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