Sweet Pumpkin

Ingredients

• 1 head of garlic
• 1 small muskmelon pumpkin
• 3 tbsp pumpkin seed oil
• 1 tbsp balsamic vinegar
• Salt
• Pepper (freshly ground)
• 4 tbsp brown sugar
• 40 g pecans
• 200 g fresh cranberries
• 1 tbsp Lemon Juice
• 2 tbsp heavy cream
• 4 lemon slices

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with both top and bottom heating. Line a baking sheet with parchment paper.

2. 2.

   Press the garlic head slightly, separate one clove, and peel it. Wash the pumpkin, quarter it, and remove the seeds. Mix the pressed garlic with pumpkin seed oil, balsamic vinegar, salt, pepper, and 1/2 tbsp brown sugar. Brush this mixture over the pumpkin slices and bake them with the garlic for about 25 minutes.

3. 3.

   Meanwhile, chop the pecans finely. In a pot, combine cranberries, lemon juice, a splash of water, and 2 tbsp brown sugar; simmer for 5-10 minutes until soft, then remove from heat and stir in the cream and chopped pecans. About 5 minutes before the pumpkin finishes baking, spread this mixture over the slices.

4. 4.

   Remove the sweet pumpkin from the oven and arrange on plates. Garnish each with a lemon wedge and sprinkle the remaining sugar over the filled pumpkin before serving.