Light pumpkin gratin

Ingredients for 2 servings:

• ½ m.-sized pumpkin(s) (Hokkaido), approx. 450 g
• 1 tbsp olive oil
• ½ bunch arugula, or mixed herbs
• 1 chicken breast fillet(s), 75 – 120 g, or bacon
• 1 roll
• 20 g mountain cheese
• 1 ½ onions
• 1 small apple
• 1 tsp butter
• 75 ml white wine

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with onion – apple topping, white bread and chicken

Wash the pumpkin, scoop out the leaves and seeds with a spoon, and cut into small cubes, including the skin. Lightly fry in 1 tablespoon of olive oil, season lightly with salt, and then place in a greased baking dish. Slice the chicken breast fillet, salt, and pepper, and slice the bread rolls. Wash the arugula, remove the thick stalks, and roughly chop. Layer the chicken, bread, and arugula between the pumpkin. Grate the mountain cheese over the top. Preheat oven to 200 degrees Celsius (convection oven). Peel and finely chop the onion. Melt the butter and fry the onion (if using bacon instead of chicken, fry that as well). Peel, quarter, and finely dice the apple. Mix the apple with the wine into the onions, season with salt and pepper. Pour the onion mixture over the pumpkin. Bake in the center of the oven for 25 minutes. Let stand for 5 minutes. Check after 15 minutes and, if necessary, place aluminum foil on the baking dish when the onions begin to brown. Tip: Just before serving, add a few drops of high-quality, cold-pressed olive oil or mix in some ricotta.