Mushroom dumplings with butternut squash

Ingredients for 4 servings:

• 15 g mushrooms, mixed, dried
• 200 g stale bread rolls
• 1 onion(s)
• ½ bunch parsley
• 4 tbsp butter
• 100 ml milk
• 2 eggs (size M)
• some salt and pepper
• some nutmeg, freshly grated
• 600 g pumpkin(s), nutmeg
• some lemon juice
• 30 g cheese, Italian hard cheese, grated (e.g. Grana Padano)
• some chives, in rolls

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Pour 100 ml of hot water over the mushrooms in a small bowl and let them soak for 15 minutes. Cut the bread rolls into thin slices and place them in a bowl. Peel and finely dice the onion. Finely chop the parsley leaves. Heat 1 tbsp butter in a pan and sauté the onions until translucent. Add the parsley and sauté briefly. Add the milk and heat. Pour everything over the bread rolls. Squeeze out the excess water from the mushrooms and chop them. Pour the mushroom broth through a coffee filter into the bread rolls. Add the mushrooms and eggs, season well with salt, pepper, and nutmeg. Mix with your hands until smooth and let stand for 10 minutes. Bring a large pot of salted water to a boil. Shape the bread mixture into dumplings with wet hands and add to the boiling salted water. Let it simmer uncovered over low heat for 20 minutes. Peel the pumpkin and remove the seeds. Cut the pumpkin flesh into thin strips using a vegetable peeler. Heat 2 tablespoons of butter in a pan, brown the pumpkin strips all over, and sauté over medium heat for about 5 to 7 minutes. Season with salt, pepper, and a squeeze of lemon juice. Add 1 tablespoon of butter and melt. Remove the dumplings from the water, drain briefly, and serve with the pumpkin. Sprinkle with cheese and chives.