Baked pumpkin schnitzel from the oven

Ingredients for 4 servings:

• 1 butternut squash
• 1 leek(s)
• 1 garlic clove(s)
• 1 cup cream cheese, grainy or sour cream
• 4 tbsp Parmesan, grated
• 12 slices of Camembert
• 3 sprigs of parsley
• ½ tsp rosemary
• ½ tsp oregano
• ½ tsp thyme
• 1 tbsp olive oil
• salt and pepper
• 1 pinch of nutmeg
• 1 pinch(s) of allspice powder
• chili powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 180°C (top/bottom heat). Peel the pumpkin and cut into approximately 1.5 cm thick slices starting from the narrow end. Remove the seeds. Brush the pumpkin slices with a mixture of olive oil, salt, pepper, nutmeg, allspice, and chili. Place them side by side on a baking tray and roast on the middle shelf for approximately 20-25 minutes, depending on the thickness of the slices. During this time, wash the leek and cut it into approximately 0.5 cm thick rings. Finely chop the garlic. Sauté the garlic and leek in a little oil until the leek is slightly translucent. Season with salt, pepper, and a little nutmeg. Remove the pot or pan from the heat. Mix in the herbs and cream cheese or sour cream. Finally, add the grated Parmesan cheese. When the pumpkin is cooked, spoon the leek mixture onto the slices, spreading evenly to a depth of approximately 1.5 cm, and top each with a slice of Camembert. Tip: Tear the slice a bit and scatter the smaller pieces over the leek for a better melting. Return to the oven for another 5-10 minutes, depending on the desired browning. Serve with beetroot or a green salad. Side dishes like potatoes are almost too much, as the dish is very filling.