Oven-baked pumpkin vegetables with herb curd

Ingredients for 6 servings:

• 1 kg Hokkaido pumpkin(s)
• 250 g carrot(s)
• 375 g sweet potatoes
• 125 g parsnip(s)
• 125 g sugar snap peas
• 125 g potatoes
• 3 onions, purple
• 1 garlic clove(s)
• 10 tbsp olive oil
• e.g. parsley
• salt and pepper
• 300 g herb cream cheese
• 200 g crème fraîche with herbs
• 500 g cream cheese
• 1 cucumber(s)
• 6 radishes
• 1 bunch of chives
• 1 bunch of parsley
• possibly cream
• salt and pepper
• Sugar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 55 minutes

autumn vegetables with a difference

For the pumpkin mixture, peel the carrots, sweet potatoes, potatoes, and parsnips and cut into approximately 1.5 cm cubes. Put half of the olive oil in a bowl, press a garlic clove through a press, and add it to the oil. Mix evenly with the diced vegetables. Season with salt and pepper. Fold in the chopped parsley, if desired. Spread everything on baking sheets and braise in the oven at 200 degrees Celsius for 60-70 minutes. Stir occasionally. Clean the pumpkin, cut it into 2 cm cubes, and pour the remaining oil into a bowl. Press the remaining garlic cloves through a garlic press and add to the oil. Add the pumpkin and mix well. Season with salt and pepper. After 15 minutes of cooking, add it to the baking sheets and fold it in a little. Peel and roughly chop the onions. 20 minutes before the end of the cooking time, add the onions and snow peas to the baking sheets and finish cooking. Season with salt and pepper to taste. For the herb curd, peel the cucumber, finely grate it, and season with salt. Set aside. Combine the cream cheese, curd, and crème fraîche. Grate half of the radishes, finely chop the parsley and chives, and add everything. Squeeze the grated cucumber well in a sieve and fold it into the curd. Stir in cream, if desired. Season with salt, pepper, and a little sugar. Slice the remaining radishes. Serve the pumpkin with the herb curd, garnish the curd with radish slices, and serve.