Pumpkin Pan

Ingredients

• 2.64 lb Pumpkin (e.g., Muskat Pumpkin)
• 2 onions
• 1 Garlic clove
• 2 tbsp olive oil
• 100 ml Vegetable broth
• Salt
• 0.5 tsp Peppercorns
• 3 Juniper berries
• 1.76 oz Walnuts
• 2.73 oz Bergkäse (e.g. Gruyère cheese)
• 1.41 oz Sour cream (2 tbsp)

Instructions

1. 1.

   Peel, deseed and dice the pumpkin into small cubes. Peel and dice the onions and garlic as well. Heat the oil in an oven-safe pan or casserole dish and sauté the onions and garlic until translucent over medium heat. Add the pumpkin and sauté for 1-2 minutes. Pour in the broth and season with salt, crushed peppercorns and juniper berries.

2. 2.

   Roughly chop the walnuts, grate the cheese. Sprinkle both over the pumpkin and bake everything in a preheated oven at 428°F (220°C; convection 392°F; Gas: Mark 3-4) for about 15 minutes. Garnish the pumpkin pan with sour cream.