Pumpkin Chicory Cake

Ingredients

• 2 onions
• 2 Garlic cloves
• 1 kg butternut squash
• 130 g pumpkin seeds
• 1 Carrot
• 0.5 Chicory
• 120 g alpine cheese (1 piece)
• 10 g parsley (0.5 bunch)
• 100 g Yogurt butter
• 40 g breadcrumbs (2 tbsp)
• 3 eggs
• 1 tsp salt
• 200 g Low-fat quark
• 100 g Sour cream
• 160 g corn grits
• Pepper
• nutmeg

Instructions

1. 1.

   Peel and finely dice onions and garlic. Peel, clean, and grate the squash flesh finely. Chop pumpkin seeds to 1 tbsp.

2. 2.

   Peel carrot and cut into long sticks. Clean chicory and separate leaves. Grate cheese. Wash parsley, pat dry, and chop.

3. 3.

   For the batter melt remaining butter in a pot. Grease a 28 cm springform with 10 g butter and dust with breadcrumbs.

4. 4.

   Whisk eggs with salt until frothy. Stir in butter, onions, garlic, pumpkin seeds, 100 g cheese, quark, sour cream, grits, parsley. Season with pepper and nutmeg. Fold in grated squash.

5. 5.

   Pour batter into prepared pan, smooth top. Sprinkle remaining pumpkin seeds. Insert carrot sticks and chicory leaves. Bake at 180 °C (fan 160 °C; gas 2–3) for 50–60 minutes until golden yellow. Top with remaining cheese.