Roasted pumpkin with arugula and parmesan

Ingredients for 4 servings:

• 1 m.-sized pumpkin(s), e.g. Butternut, peeled or Hokkaido, unpeeled, diced
• 1 large red bell pepper, cut into strips
• ¼ tsp coriander, roughly crushed
• 3 slices white bread, diced
• 100 g arugula, roughly chopped
• 4 tbsp olive oil
• 4 tbsp butter, or more
• 4 tbsp balsamic vinegar cream
• 80 g Parmesan, sliced
• Salt or sea salt
• Black pepper, freshly ground

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

delicious warm starter or vegetarian main course

First, fry the bread cubes in melted butter in a small pan until golden brown, turning occasionally. If they are too greasy, transfer to kitchen paper if necessary. Set aside. In another large pan, lightly fry the pumpkin cubes with the bell pepper, salt, and coriander in oil, turning occasionally. Continue to simmer for 15 to 20 minutes over low heat with the lid partially or fully on, until the pumpkin is just tender. Remove from the heat immediately. Add the arugula to the pumpkin and vegetables and mix everything well. Season with salt and pepper to taste. To serve, sprinkle the prepared bread cubes and Parmesan cheese on top. Decorate the plates or the edge of the plate with balsamic vinegar as desired. Variation: You can also add 4-6 beaten, seasoned eggs to the prepared pumpkin and arugula mixture. Put the lid on, reduce the heat considerably, and let the eggs set. Turn them very carefully, if at all. Cut into pizza slices and serve with bread cubes and sprinkled with Parmesan cheese.