Roasted pumpkin with celery and walnuts

Ingredients for 6 servings:

• 1 m.-sized pumpkin(s), (Hokkaido), cut into approximately half-finger-thick, 3 cm long pieces
• 3 stalk(s) Celery , also cut into half-finger-thick strips
• 1 handful of walnuts, halved or quartered
• 1 tbsp olive oil
• 1 tbsp clarified butter
• salt and pepper

Instructions

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

An autumnal side dish, especially good with game

The quantities are approximate. Depending on the size of the pumpkin and your taste, you can use more celery and nuts! Heat olive oil and clarified butter in a pan and fry the walnuts. Remove from the pan and fry the pumpkin pieces first, followed by the celery pieces after a few minutes (they cook faster!) over high heat in the same fat, turning frequently, until the pumpkin is a nice golden brown. Finally, stir in the walnuts, season with salt and pepper, and serve.