Pumpkin vegetables with roasted hazelnuts

Ingredients for 2 servings:

• 600 g butternut squash or Hokkaido squash
• 1 m.-large onion(s), red
• 30 g hazelnuts, whole
• 1 sprig(s) thyme, fresh
• 1 tsp sugar
• ½ tsp smoked paprika powder
• 1 tbsp vegetable stock powder
• salt and pepper
• 3 tbsp oil
• 50 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Roughly chop the hazelnuts and roast them without oil over medium heat until light brown. Set aside. Peel and dice the onions. If desired, peel the pumpkin, remove the seeds, and cut into cubes approximately 1 1/2 cm long. Lightly brown in a pan with oil. Add the onion and let it become translucent. Add the thyme, sugar, smoked paprika, and stock powder. Then pour in a little water, immediately put the lid on, and let it simmer for about 5 minutes. Now remove the lid and let the remaining water boil away. Mix in the roasted hazelnuts, season with salt and pepper, and serve. My vegan porcini and cashew ravioli go well with this.