Crostini with pumpkin butter

Ingredients for 6 servings:

• 300 g Hokkaido pumpkin(s)
• 100 g butter
• salt and pepper
• nutmeg
• 1 tsp sugar
• 1 tsp lemon juice
• ½ baguette(s)
• n. B. Oil for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

appetizer or snack

For the pumpkin butter, peel and deseed the Hokkaido pumpkin, setting aside about 50g for the garnish. Coarsely grate the remaining pumpkin. Sauté the grated pumpkin in a large pan with hot butter over medium heat for about 15 minutes. Season with salt, pepper, nutmeg, lemon juice, and sugar. Let cool, then mash lightly with a potato masher. For the garnish, finely slice the pumpkin with a vegetable peeler, toss with 1 tablespoon of oil, season with salt, and fry for 3-4 minutes. Chill both. Slice the baguette, brush the slices with 2 tablespoons of oil, and toast in a pan. Spread the crostini with pumpkin butter and garnish with pumpkin shavings. Enjoy! Tip: Fresh herbs (parsley, thyme, chives) or toasted pumpkin seeds are also suitable for decoration. We had the crostini as a starter with the parsley root soup from cologne4711 – it was very well received!