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crumbly pumpkin with thyme

updated

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Ingredients for 1 servings:

  • 200 g pumpkin flesh, Hokkaido
  • 1 tsp thyme, freshly chopped
  • 2 tbsp olive oil
  • some herbal salt
  • chili flakes

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

baked in a grill pan, would also work on the grill

Slice the pumpkin, remove the seeds, and for this dish, also peel off the skin with a vegetable peeler. Combine olive oil with thyme, herb salt, and chili flakes and brush the pumpkin slices with it. Let it rest for about 30 minutes. Heat the grill pan and add the pumpkin slices to the pan. Turn them over once, and cook over low heat for about 4 minutes per side. For the last 3 minutes, I placed a lid on the pan, not quite closed. I served it with a bulgur 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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