Pumpkin puree with carrots and tomatoes from the oven

Ingredients for 4 servings:

• ½ butternut squash
• 2 carrots
• 4 m.-sized tomatoes
• 2 shallots
• 1 garlic clove(s)
• 200 ml vegetable stock
• 150 ml crème fraîche
• e.g. salt and pepper
• n. B. Herbs, Italian
• e.g. curry powder
• Oil for the casserole dish

Instructions

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

Preheat the oven to 200°C (top/bottom heat). Wash the pumpkin and cut into wedges, peel the carrots and slice them. Wash and quarter the tomatoes. Peel and peel the shallots and garlic clove – it’s best to leave them whole so they don’t burn. Now pour a little oil into a casserole dish. It’s best to add the shallots and garlic clove first, then the pumpkin wedges, carrot slices, and tomato quarters. Place in the hot oven for 40-60 minutes, stirring occasionally and adding the vegetable stock during the last 20 minutes. Once the pumpkin and carrots are soft, remove the casserole dish and carefully peel the skin off the pumpkin wedges. This is best done by placing the pumpkin wedges skin-down on the work surface and carefully running a knife between the skin and the flesh. You can also peel the pumpkin before baking, but I find it much more difficult. Then transfer everything to a large bowl and add the crème fraîche. Purée everything with a hand blender and then season to taste. I like to use salt, pepper, Italian herbs, and curry powder. I love eating it as a side dish, like mashed potatoes with steak or beef Wellington, but it’s also great as a sauce in a wrap or as a dip.