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Cheese spaetzle with pumpkin

updated

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Ingredients for 3 servings:

  • 1 large onion(s), diced
  • 2 cloves garlic, finely diced or squeezed
  • 400 g pumpkin flesh, cut into strips, grated
  • 500 g Spätzle from the refrigerated section
  • 1 tbsp clarified butter or neutral oil
  • 100 g mountain cheese, grated
  • salt and pepper
  • Fat for the mold

Instructions

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

made quickly

Sauté the onion in clarified butter, add the garlic, and sauté briefly. Add the pumpkin and cook, stirring until slightly softened. Stir in the spaetzle and season with salt and pepper. Layer half of the spaetzle mixture and half of the cheese in a greased casserole dish, alternating layers. Bake at 200°C (top/bottom heat), or 180°C (fan oven) for approximately 15-20 minutes, until the cheese is melted and lightly browned. This recipe serves 3-4 people, depending on your appetite. It goes well with salad.

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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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