Braised Pumpkin with Sage

Ingredients

• 0.5 Hokkaido pumpkin (approx. 500 g flesh)
• 0.5 bunch sage
• 2 cloves garlic
• 1 lemon
• Salt
• Pepper
• coarsely ground, dried chili peppers
• 2.5 EL olive oil
• 200 ml classic vegetable broth
• 100 g couscous (instant)
• 10 g flat parsley (0.5 bunch)
• 250 g tomatoes (3 tomatoes)

Instructions

1. 1.

   Wash the pumpkin, remove the seeds and cut it into 2-3 cm wide wedges.

2. 2.

   Wash the sage, shake it dry and pluck the leaves.

3. 3.

   Peel the garlic and slice it.

4. 4.

   Halve and juice the lemon.

5. 5.

   Place the pumpkin wedges, sage and garlic in a baking dish. Season generously with salt, pepper and chili. Whisk together 2 EL oil and 2 EL lemon juice and drizzle over the pumpkin. Braise the pumpkin on the oven rack in a preheated oven at 180 °C (convection: 160 °C, gas: level 2-3) for about 30 minutes, turning occasionally.

6. 6.

   Meanwhile, bring the broth to a boil in a small saucepan. Sprinkle in the couscous and let it swell covered on the off heat according to package instructions.

7. 7.

   Wash the parsley, shake it dry, pluck the leaves and chop finely.

8. 8.

   Wash the tomatoes and cut off the stem ends wedge-shaped. Dice the tomatoes.

9. 9.

   Mix the parsley, remaining lemon juice and oil into the couscous, season with salt and pepper. Mix in the diced tomatoes.

10. 10.

    Serve the braised pumpkin with the tomato couscous.