Do you also love roasting pumpkins? You’re not the only one! And with this variant of For The Love of Taste , roasted with za’atar, among other things, it’s a party on the table every night. Enjoy your dinner!
For 4 persons:
- 1 medium pumpkin
- 125 ml crème frache
- juice and zest of 1 (organic) washed lemon
- 2-3 teaspoons za’atar
- olive oil
- 5 grams breadcrumbs
- 10 grams of freshly grated parmesan + a little extra on top
- freshly ground black pepper and coarse sea salt to taste
- 5 grams of fresh mint
- Seeds of 1/2 pomegranate
Tip: This dish tastes best warm, but it is also delicious as a cold side dish.
Line a baking tray with baking paper and preheat your oven to 185 degrees. Wash the pumpkin well to remove any dirt from the skin. Cut the pumpkin in half, remove the seeds and the stringy part with a spoon and cut the flesh, skin and all, into strips about one and a half centimeters thick.
In a small bowl, whisk together the crème frache, lemon juice and zest, za’atar, and the 10 ounces of Parmesan. Arrange the pumpkin strips in three rows close together on the baking sheet and drizzle with a generous glug of olive oil.
Divide the crème frache mixture per row in the middle of the pumpkin and spread a little more with the back of a tablespoon. Sprinkle the mixture with a little breadcrumbs, this is only to absorb the moisture from the crème frache. Sprinkle some coarse sea salt and fresh black pepper over the whole and top with the Parmesan cheese.
Place in the oven for 35 minutes or until the flesh feels soft when pierced with a fork. it should still be somewhat firm. Garnish with the pomegranate seeds and finely chopped fresh mint.
Source: Culy by culy.nl
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