Autumn casserole

Ingredients for 4 servings:

• 1 small pumpkin(s) (e.g. Hokkaido)
• 3 apples
• 2 m.-large beetroot
• 200 g walnuts
• 3 cardamom pods
• Cinnamon
• nutmeg
• Salt
• 500 ml oat cream or soy cream or regular cream

Instructions

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

Pumpkin, beetroot, apples and nuts baked in the oven

Clean the beets and place them in a pot of water, and boil for about 15 minutes (they don’t need to be cooked through). Meanwhile, cut up the pumpkin, remove the seeds, peel, and cut into small pieces. Chop the apples, core them but still with the skin on. When the beets are ready, rinse them in cold water (so you can hold them…), peel them, and chop them into small pieces. Place everything in a large bowl along with the nuts and mix well. Pour the oat cream into a bowl and swirl it in with the spices. Grate the nutmeg, grind the cinnamon (or use powder), and peel the cardamom pods and grind the insides (or use powder). Spread the pumpkin, apple, beetroot, and nut mixture on a deep baking tray and pour the cream over it. Place the tray in a preheated oven at 180°C (fan oven) for about 20-25 minutes. Then bake for another 5-10 minutes at 180°C (top heat or grill setting). This goes well with something like dry red wine, an autumn evening, and candles…