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Pumpkin spaetzle casserole

updated

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Ingredients for 4 servings:

  • ½ Hokkaido pumpkin(s)
  • 1 onion(s)
  • 1 cup of cream, approx. 200 ml
  • 500 g spaetzle
  • salt and pepper
  • Spice mix for pumpkin soup
  • 150 g cheese, grated
  • pumpkin seeds
  • Pumpkin seed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian, simple

Coarsely grate the pumpkin. First, sauté the onions and spaetzle in a large pan, then deglaze with cream. Add the grated pumpkin and simmer briefly over medium heat. Season the mixture with salt, pepper, and seasoning to taste. Stir half of the grated cheese into the pumpkin spaetzle and continue cooking briefly. Then transfer the spaetzle to a baking dish, sprinkle with the remaining cheese, and bake for 25-30 minutes at 180°C (convection oven). Garnish the casserole with pumpkin seeds and pumpkin seed oil before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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