Sweet potato meets Hokkaido

Ingredients for 2 servings:

• ½ m.-large Hokkaido pumpkin(s)
• 1 sweet potato(s)
• 1 onion(s), red
• 1 onion(s), white
• 2 cloves garlic
• 100 g chestnut(s), cooked
• 2 tbsp butter
• 4 tbsp sugar
• 2 tsp herbs
• 1 tsp salt
• 1 pinch(s) of pepper
• 4 tbsp oil
• 50 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

An autumn dish with pep

First, deseed the pumpkin (an ice cream scoop works best) and cut into strips no more than 1 cm thick. If you prefer, you can also dice the pumpkin. It doesn’t have to be Hokkaido, but you don’t need to peel it. Peel the sweet potato and also cut into strips no more than 1 cm thick. Peel the onions and finely chop them as desired. I like to roughly divide them into 8 wedges. Roughly chop the garlic and mix everything in a bowl with salt, pepper, and the herbs (I use a mixture of rosemary, basil, nettle, dandelion, wild garlic, and sage). Then add the oil and stir again. Transfer everything to a suitable casserole dish, pour in the water (this helps the vegetables steam better), and place in the oven. Bake at 180°C (convection oven) for approx. 20-30 minutes. Just before the end, melt the butter and make a caramel with the sugar. Briefly toss the peeled chestnuts in the sauce and then mix with the ingredients in the casserole dish. A truly vegetarian autumn dish with a kick and no effort! If you use a little oil or water instead of butter to caramelize it, this dish is also vegan. It can also be used as a side dish to other dishes. Reduce the amount accordingly. My wife says it’s also delicious cold!