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Chef’s Handyman: Pumpkin in autumn, a new seasonal recipe.
There are so many different pumpkins on the market. I love all of them. The weight is another criteria. Some of the pumpkins are so heavy, that I cannot carry them by myself. So I decided to test a side order recipe with tinny pumpkins. The sweetness of this pumpkin together with the herbs and the cream cheese is so delicious.
Pumpkin with herbs and cream cheese
Wash pumpkin (Little Black, 1 piece approx. 14-15 Oz.) and apply olive and pumpkin seed oil. Bake in oven at 220°C or 425°F for 35-38 minutes or baked through. Cut away upper part and leave for decoration. Remove seeds.
To make filling: Combine cream cheese, yoghurt and chopped herbs. Season the pumpkin filling to taste with cayenne pepper, salt, black pepper and nutmeg. Place cream cheese mixture in lukewarm pumpkin. Add upper part for decoration.
Tip: Buy small pumpkins, they look nicer. Serve the pumpkin with lamb or game.
Shopping list for 4 persons:
Vegetables: 4 pumpkins little black 14-14 Oz. per piece.
Spices: Nutmeg, salt, black pepper, cayenne pepper
Herbs: Fresh peppermint, chives, oregano, thyme, rosemary
Dairy Products: 10 Oz. cream cheese, 5 Oz. yoghurt
Oil: 4 tbsp. olive oil, 4 tbsp. pumpkin seed oil
This recipe will be published in the Chef’s Handyman iPhone/iPad App. Check the update within the category screen in the free recipe book ‘Free Trial Recipes’. When the app has to be downloaded from the iTunes Store, than the new recipe is already included.
