pumpkin pesto

Ingredients for 1 servings:

• 1 small Hokkaido pumpkin(s)
• 1 tbsp, heaped sunflower seeds
• 2 tbsp butter
• 2 tsp, heaped sugar
• 200 g Grana Padano or similar Parmesan
• n. B. Salt
• n. B. Pfeffer
• n. B. Thyme
• e.g. paprika powder
• e.g. chili powder
• 1 clove(s) garlic

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

The quantities depend on the size of the Hokkaido pumpkin. A whole small pumpkin or half a large pumpkin should be sufficient. Cut open the Hokkaido pumpkin, remove the seeds and flesh. Separate the seeds from the flesh, rinse in a sieve, and pat dry. Roast the pumpkin seeds together with the sunflower seeds in a dry pan without oil or butter over medium heat, stirring occasionally, until you can smell the roasted aroma and the seeds have taken on a little color. Let the seeds cool, then place them in a freezer bag and crush them slightly. Cut the firm pumpkin flesh into large cubes. Melt a large piece of butter in a pan over medium heat so that it almost covers the entire bottom of the pan. Sprinkle in the sugar and stir until the sugar caramelizes slightly. Add the pumpkin cubes and toss them in the butter-sugar mixture. Add a crushed garlic clove. Now sauté the pumpkin until it has softened, about 15 minutes. Season with salt, pepper, thyme, and a little paprika. If you like it a little spicier, you can also add a little chili powder. Once the pumpkin has softened, remove the pan from the heat and let the pumpkin cubes cool. Purée the cooled pumpkin cubes with a hand blender. Now add the crushed seeds and stir in. Grate the Parmesan cheese and stir in as well. Season to taste if desired. Note: I use the pesto in pasta dishes. But it also works as a dip or spread.