Spicy pumpkin and sauerkraut pan

Ingredients for 4 servings:

• 1 gr. can/n sauerkraut (approx. 800 g)
• 1 pumpkin(s) (e.g. butternut or Hokkaido)
• 1 large onion(s)
• 1 tbsp oil for frying
• 300 ml vegetable stock
• some chili flakes
• some thyme, shredded
• some nutmeg
• Salt
• e.g. natural yogurt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Sounds a bit strange, but tastes absolutely delicious!

Peel the butternut squash (Hokkaido can be eaten with the skin on). Remove the seeds and cut the flesh into small cubes. Roughly dice the onion. Squeeze the sauerkraut thoroughly to squeeze out all the juice. This is important, as otherwise it will be too sour. Chop the sauerkraut finely to avoid long strings. Heat the oil in a large pan and fry the onions until they have browned. Add the pumpkin cubes, fry until hot, and let them brown slightly. This may take a few minutes, stirring occasionally. Season generously with chili flakes (more or less depending on how spicy you want them), a little nutmeg, thyme, and salt. Then add the chopped, dry sauerkraut and pour the broth over everything. Stir again, put the lid on, and reduce the heat slightly. Cook for about 20 minutes, until the squash is nice and soft. If needed, add a little more water if there’s a lack of liquid to prevent burning. Remove the lid for the last 5 minutes, and everything will brown a little more. Before serving, you can add some natural yogurt to the pumpkin and sauerkraut pan, if you like, for a nice, fresh contrast. This dish is perfect as a hearty vegetable side dish or simply as a delicious vegetarian main course, perhaps with fresh baguette.