Pumpkin and potato casserole with Cabanossi

Ingredients for 2 servings:

• 400 g Hokkaido pumpkin(s), cleaned
• 200 g potatoes, peeled and weighed
• 100 g onion(s), in small cubes
• 2 tbsp rapeseed oil
• 2 cloves garlic, finely chopped
• 20 g fresh ginger, finely chopped
• 2 pinches of sugar
• salt and pepper
• 100 g Cabanossi, in thin slices
• 100 g cream
• 2 m.-sized eggs
• 40 g Parmesan, freshly grated
• nutmeg
• 1 tbsp, heaped breadcrumbs
• some butter flakes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

spicy autumn-winter food

Cut the potatoes and pumpkin into roughly equal-sized, approximately 2-3 mm thick slices. Whisk together the cream, eggs, nutmeg, and half of the Parmesan cheese and season with salt and pepper. Sauté the onions in oil. Add the ginger and garlic and sauté briefly. Mix in the potato and pumpkin slices. Season with salt, pepper, and sugar. Divide half of the slices between two baking dishes. Place the Cabanossi slices on top and cover with the rest of the potato mixture. Pour over the cream mixture. Mix the breadcrumbs with the remaining Parmesan cheese and sprinkle over the top. Place a few knobs of butter on top. Bake in the oven or grill at 180°C for approximately 40-45 minutes. Cover with aluminum foil if the surface is too brown.