Pumpkin-zucchini casserole

Ingredients for 4 servings:

• 1 small pumpkin(s) (Hokkaido)
• 2 zucchinis
• 1 onion(s)
• 1 tsp olive oil
• 1 piece(s) turnip(s) (approx. 1/4 turnip)
• 100 g cream cheese
• 150 g Parmesan, finely grated
• herbal salt
• pepper
• 1 chili pepper(s)
• 2 cloves garlic, finely chopped or squeezed
• 3 tomatoes
• 2 sprigs rosemary, finely chopped
• possibly water or broth

Instructions

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

Cut the vegetables into bite-sized pieces (you can peel the Hokkaido lettuce, but it’s not necessary). Dice the onion and cut the chili into very fine slices. Heat the oil in a pan and fry the onion and chili. Cut the turnip into fine strips and add it. Then add the pumpkin pieces and finally the zucchini and braise for about 10 minutes. Add 2 tomatoes and braise for another 5 minutes, adding a little water or stock if necessary. Season generously with salt and pepper. Place the vegetables in a baking dish, mix in the cream cheese, half of the Parmesan, rosemary, and garlic. Slice a tomato and place it on top. Sprinkle with the remaining Parmesan and bake in the oven at 200°C for about 10 minutes.