YOUR JUDGEMENT
Ingredients
- 2 small Hokkaido pumpkins
- 40 g melted butter
-
2 tbsp. Jakobsens Acacia Honey
- 1 tbsp. olive oil
- 1 tsp. coarse salt
- 1 tbsp. mild white wine vinegar
- 50 g unsalted nuts (like pistachios)
- Accessories:
- Salad
- Bread
- Fresh thyme
Preparation
1. Cut the pumpkins in half or quarters and remove the seeds.
2. Place them cut-side up in a dish and add 2 dl of water. Cover with aluminium foil.
3. Place the dish in the oven at 175 degrees for 35 minutes until tender.
4. Mix butter, honey, oil, salt and vinegar and pour over the baked pumpkins.
5. Put the dish back in the oven at the same temperature for 5 minutes uncovered.
6. Toast the nuts and sprinkle over the top. Garnish with fresh thyme.
Serve with a bitter and tangy salad, such as spinach with lemon.
Tip :
If you can't get Hokkaido pumpkin, you can use small, round squash with firm flesh.
Product in the recipe
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