Pumpkin with Parmesan

Ingredients

• 400 g Hokkaido pumpkin (1/2 Hokkaido pumpkin)
• 4 tbsp olive oil
• 0.5 tsp paprika powder
• 0.5 tsp dried thyme
• Salt
• Pepper
• 2 tbsp grated parmesan (15 g; 30% fat in dry matter)
• 1 small beetroot
• 1 small garlic clove
• 250 g yogurt (3.5% fat)
• 1 tsp lemon juice
• a handful parsley
• 2 tbsp pomegranate seeds (15 g)

Instructions

1. 1.

   Clean, wash and core the pumpkin half. Cut the pumpkin into ½ cm thick slices. Place the slices in a bowl and mix with 2 tbsp olive oil, paprika powder, thyme, salt, pepper, and parmesan until evenly seasoned.

2. 2.

   Arrange the pumpkin slices on a baking tray and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 15–20 minutes, until soft and lightly browned.

3. 3.

   For the beetroot yogurt cream, clean, peel and cut the beetroot into small pieces. Peel the garlic. Put the beetroot with half of the yogurt in a blender. Add lemon juice, salt, and pepper. Blend finely. Fold in the remaining yogurt until a smooth cream forms.

4. 4.

   For the topping, wash, dry, and finely chop parsley. In a small bowl mix parsley, pomegranate seeds, and remaining olive oil. Season with salt and pepper.

5. 5.

   When the pumpkin is cooked, arrange the pumpkin with parmesan on top of the beetroot yogurt cream, garnish with the parsley-pomegranate topping, and serve.