John Myers
Ingredients for 2 servings:
- 1 Hokkaido pumpkin(s)
- 2 small sweet potatoes
- 1 handful of cashews
- 2 tbsp olive oil
- 2 tbsp basil, dried
- 1 tsp cinnamon powder
- 2 tbsp oregano, dried
- salt and pepper
- 1 pack of sheep’s cheese, approx. 200 g
- 400 ml vegetable stock
- 2 shots of whipped cream
- 1 tsp, leveled ginger powder
- possibly sugar
- possibly sauce thickener
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour
vegetarian, versatile
If you don’t want a sauce, you don’t need the vegetable stock and cream. Prepare a casserole dish. Preheat the oven to 200°C fan/convection oven. Halve the Hokkaido pumpkin, remove the seeds, and cut into bite-sized pieces. If you want to make a sauce, set aside a good handful of pumpkin for later. Peel the sweet potatoes and dice them as well. Spread both in the casserole dish and add the olive oil evenly. Halve the cashews or chop them very roughly and distribute them evenly. Sprinkle the spices over the vegetables to taste and stir everything a few times to ensure they are evenly distributed. Crumble the cheese finely over the vegetables with your hand. Cover the casserole dish with aluminum foil and place it in the oven for 20 minutes. Then remove the aluminum foil (don’t worry, it won’t get hot), reduce the temperature to 180°C, and place the dish back in the oven for another 15-20 minutes. After removing the foil, you should check the tenderness of the vegetables every now and then with a fork. If it’s soft enough, you can remove it a little earlier. During the last 10 minutes, heat the broth, cook the pumpkin until very soft, and then puree. Add cream, ginger, and a little sugar to taste, and gently thicken with a sauce thickener if necessary.
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