Hokkaido pumpkin green - recipe with honey and garlic

09-17  Source: Network gathering  Views:12 


Hokkaido pumpkin green - recipe with honey and garlic

Prepare pumpkin times differently. Christa_Kalz / Pixelio

Preparation of the green pumpkin

The green varieties have green spots on the shell, because you can see the green Hokkaido squash. The flesh is orange and heavily streaked with green veins.

  1. Wash the Hokkaido pumpkin, halve it. Remove the seeds with a spoon.
  2. Cut the unpeeled pumpkin into 1 cm thick columns. Brushing them with oil and season with salt and pepper.
  3. Insert the column from Hokkaido pumpkin side by side on a baking sheet. Preheat the oven to 180 degrees Celsius and bake the column for about 15 minutes, until the squash is tender greenish.

Sauce for the Hokkaido pumpkin

  1. Underline the goat cheese through a fine sieve. Stir in the cheese among the Quark. Season the quark with salt and pepper. If you do not like goat cheese, refine the curds with a seasoning for herbal quark. Both tasted excellent to the green Hokkaido squash.
  2. Peel through the clove of garlic and cut them into small cubes. not pressing the toe by a garlic press. Please do not torment them with mixer or blender.
  3. Heat the butter in a pan and add to the pine nuts. Roasting them slightly golden yellow, it should not be brown.
  4. Enter the garlic diced. Stewing them with only briefly. Let the mixture cool slightly, before adding the honey.

Serving of Hokkaido squash

  1. On each plate a few columns of the finished cooked green Hokkaido squash. Then a splash coming from the curd.
  2. Press the quark a small depression in which you give a little honey and garlic butter.
  3. The rest of the pumpkin you give to a disc. Make a bowl of cottage cheese and honey-garlic butter. The butter can be kept warm over a candle flame, so they will not be fixed.
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