Pumpkin gratin with Cabanossi

Ingredients for 4 servings:

• 2 Cabanossi
• 1 onion(s)
• 1 tbsp oil
• 1 tbsp tomato paste
• 1 tsp vegetable broth or chicken broth (instant)
• ¼ liter of water
• 1 small pumpkin(s), butternut (or any other pumpkin variety)
• 4 carrots
• 4 potatoes
• 1 cup of sour cream, sour cream or cremefine
• salt and pepper
• nutmeg
• Curry (yellow)
• Cheese for gratinating (e.g. Gouda or Edam)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

delicious leftovers

Peel and dice the pumpkin, potatoes, and carrots. Remove any seeds and fibrous tissue from the pumpkin core. (Tip: Pumpkin is easiest to cut with a bread knife.) Preheat the oven to 200°C (180°C fan-assisted oven). Halve the Cabanossi lengthwise and then slice. Sear them with oil in a high-sided, ovenproof pan. Peel and finely chop the onion, and add it to the pan until translucent. Add the tomato paste and fry. Deglaze with water and the stock. Season with salt and pepper. Now add the vegetables and simmer with the lid on for about 10 minutes over medium heat. The vegetables should still be quite crunchy before putting them in the oven. Add the sour cream, curry powder, and nutmeg (preferably freshly grated), mix everything together, and then sprinkle with gratin cheese. Bake in the oven at 200°C (180°C fan-assisted) for about 30 minutes. The quantities given are for 4 plates.