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Maultaschen with Pumpkin and Spinach

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Maultaschen with Pumpkin and Spinach

The perfect maultaschen with pumpkin and spinach recipe with a picture and simple step-by-step instructions.

  • 500 gr Hokkaido pumpkin
  • 8 Maultaschen
  • 200 ml Freshly squeezed orange juice
  • 100 gr Spinach young
  • 30 gr Ice cold butter
  • Salt
  • Black pepper from the mill
  • Chilli from the mill
  1. Cut the pumpkin into small pieces and place in a pan suitable for the oven
  2. Boil the 200 ml orange juice in a small saucepan and reduce. Remove from the flame and assemble the butter. Season with half a teaspoon of salt, pepper and chilli
  3. Pour the orange sauce over the pumpkin and bake at 200 C in the oven with top / bottom heat for 20 minutes.
  4. Halve the dumplings and add to the pumpkin and bake for another 10 minutes
  5. Take the pan out of the oven and finally mix in the fresh spinach.
  6. If you like, you can put a few more baking whisk over the dish
Dinner
European
maultaschen with pumpkin and spinach

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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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