Pumpkin au gratin with feta bonnet

Name: Pumpkin au gratin with feta bonnet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Organic Lemon; 1 Garlic clove; 1⁄2 Federation Parsley; 7-10 Tbsp salt, pepper; 4 TABLESPOONS Oil; 1.5 kg Hokkaido Pumpkin; 200 g Feta; 150 g Fresh cream; baking paper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Organic Lemon
1 Garlic clove
1⁄2 Federation Parsley
7-10 Tbsp salt, pepper
4 TABLESPOONS Oil
1.5 kg Hokkaido Pumpkin
200 g Feta
150 g Fresh cream
baking paper

Directions

1
Wash the lemon hot, grate dry and grate the peel thinly. Peel garlic and chop finely. Wash and chop parsley. Season prepared ingredients with salt and pepper, stir in oil.
2
Wash the pumpkin, quarter it, remove the seeds and cut into slices with the skin. Mix pumpkin and seasoning oil well in a large bowl. Spread on a baking tray lined with baking paper. Crumble feta and mix with crème fraiche.
3
Spread the mixture over the pumpkin slices. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 25 minutes. Serve with baguette or roast potatoes.