John Myers
Ingredients for 4 servings:
- 800 g butternut squash or Hokkaido squash
- 300 g mushrooms or other mushrooms
- 1 onion(s)
- 3 garlic cloves
- 3 Vienna sausages
- 1 cup sour cream, approx. 150 – 200 g
- 150 ml milk
- 8 tbsp herbs
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
quick and easy, also vegetarian possible
Wash and slice the pumpkin. Scrape out the seeds. Dice the pumpkin. Roughly dice the mushrooms. Slice the sausages. Chop the onion, garlic, and herbs. Heat a pan with a little oil and sauté the onions. Then add the pumpkin, mushrooms, and garlic and fry briefly. Add the sour cream and milk, season with salt and pepper, and simmer everything with the lid on over low heat for about 12 minutes. When the pumpkin is soft, stir in the herbs, and the pumpkin pan is ready. For a vegetarian version, simply omit the sausages.
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