Pumpkin Gratin with Leek and Hazelnuts

Ingredients

• 1 kg Hokkaido pumpkin
• 2 stalks leek
• 10 g butter (2 tsp; room temperature)
• 200 ml vegetable broth
• Salt
• chili flakes
• 2 sprigs Rosemary
• 125 g mozzarella (1 ball)
• 60 g hazelnuts

Instructions

1. 1.

   Wash the pumpkin, halve it, remove the seeds and cut the flesh into thin strips. Clean the leek, split lengthwise, wash and cut into about 8 cm long pieces.

2. 2.

   Grease a large or four small baking dishes with butter. Place the pumpkin and leek in the dish, pour in the broth and season with salt and chili flakes.

3. 3.

   Wash the rosemary, shake dry and finely chop the needles. Sprinkle over the vegetables. Cut the mozzarella into strips. Roughly chop the hazelnuts. Sprinkle both over the vegetables as well and bake the gratin in a preheated oven at 160 °C (fan 140 °C; gas: level 2) for about 30 minutes.