For the mashed potatoes, peel the potatoes, cut them into pieces and cook them in salted water.
Pour off the water, add butter, milk and a little nutmeg and cover with the lid. Place the saucepan on the switched-off plate and let the butter and milk warm up.
When the butter has melted, use a potato masher to mash the potatoes. Possibly season with a little salt.
Glazed shallots
Peel the shallots and cut into short strips that are not too thin.
Heat the butter and oil in a pan and slowly fry the shallots until they have taken on a good color.
Season with salt, pepper, sugar and vinegar and season to taste.
Oven pumpkin
Wash the Hokkaido pumpkin, cut in half lengthways, core and cut into eighths.
Mix the spices and grind them finely or use a mortar.
Season the pumpkin eight with the spice mixture, then mix in a little oil and spread on a baking sheet.
Cook at 180 ° for about 15 to 20 minutes.
Mushroom pan
Clean the mushrooms and cut into bite-sized pieces.
Peel the garlic, remove the seedling and press through the press.
Add the garlic, mushroom seasoning and olive oil to the mushrooms and mix well. Put in a deep tray.
Put the pumpkin in the oven and cook for 15 to 20 minutes.