Pumpkin casserole in honey and cream sauce

Ingredients for 4 servings:

• 500 g pumpkin(s) (Hokkaido), quartered, in 1 cm thick slices,
• 500 g potatoes, mainly waxy, quartered, in 1/2 cm thick slices,
• 500 g apples (e.g. Braenburn, Elstar, Boskoop, Gravensteiner), quartered, cut into 1 cm thick slices
• 300 ml sweet cream
• 1 tbsp honey
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ½ tsp salt
• ¼ tsp pepper
• 1 tbsp lemon juice
• 2 tbsp almonds or hazelnuts chopped,
• 50 g raisins, washed and dried

Instructions

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

Delicious and warming! Perfect for sweet tooths of all ages during the cold season.

Preheat the oven to 200°C (400°F). Immediately after cutting the apple slices, sprinkle them with lemon juice to prevent them from browning. Then toss them with the pumpkin, potato slices, and raisins and pour into a greased gratin dish. Mix the honey with the cream and spices and pour over the vegetables. Sprinkle with chopped nuts. Bake in the middle of the oven for about 45 minutes, until the vegetables are “al dente.” If you prefer them softer, leave them in for longer. Cooking times may vary depending on the type of oven. Therefore, check occasionally with a fork to see if the dish is cooked through.