Pumpkin wedges au gratin

Name: Pumpkin wedges au gratin
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 untreated lemon; 1 Garlic clove; 1/2 bunch Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1.5 kg Hokkaido Pumpkin; 200 g Feta cheese; 150 g Fresh cream; baking paper

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 untreated lemon
1 Garlic clove
1/2 bunch Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper
1.5 kg Hokkaido Pumpkin
200 g Feta cheese
150 g Fresh cream
baking paper

Directions

1
Wash the lemon hot, grate dry and grate the peel thinly. Peel garlic and press it through a garlic press. Wash parsley, shake dry, pluck leaves from the stalks and chop. Mix the prepared ingredients, season with salt and pepper
2
Pumpkin wash, halve, core and cut the flesh into slices. Turn in the prepared spice oil and spread on a baking tray lined with baking paper. Crumble cheese and mix with crème fraiche. Spoon the mixture onto the slices. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes