Butternut squash with tomatoes, porcini mushrooms and pumpkin seed oil ricotta
soy sauce
Ingredients · Servings 2
- 2 tbsp pumpkin seeds
- 2 tsp soy sauce
- 250 g Ricotta
- 2 tbsp Styrian pumpkin seed oil
- Salt
- freshly ground black pepper
- Lemon juice to taste
- 250 g fresh porcini mushrooms
- 300g small tomatoes
- 5 tablespoons olive oil
- 1 EL alter Balsamic-Essig
- 1 medium-sized butternut squash (about 1 kg)
- 3 sprigs of thyme
- 2 cloves of garlic
- 25 g Butter
- 1 tsp chopped parsley
Method · 45 min
- Toast the pumpkin seeds in a dry pan over medium heat, stirring constantly, until they begin to pop. Add the soy sauce and toss to coat all the seeds. Let them cool on a plate, then roughly chop them.
- Mix the ricotta with the pumpkin seed oil and season with salt and pepper as well as a little lemon juice.
- Clean the porcini mushrooms and remove any remaining dirt with a small knife or brush. Depending on their size, chop them into smaller pieces if desired. Wash the tomatoes, halve them if necessary, and mix with 2 tablespoons of olive oil, the vinegar, salt, and pepper. Let them marinate until ready to use.
- Peel the pumpkin. Cut the long, seedless piece into slices about 0.5 cm thick. Heat 3 tablespoons of olive oil in a pan and fry the pumpkin slices over low heat, turning frequently, until golden brown and soft – about 10-12 minutes. Halfway through, add thyme sprigs and garlic cloves to the pan. Preheat the oven to 100 degrees Celsius. Keep the pumpkin hot in the oven.
- Place the porcini mushrooms in a clean pan without any added fat and fry over medium heat for 2–3 minutes. Add the butter, season with salt and pepper, and fry for another 30 seconds, turning occasionally. Add the chopped parsley.
- Arrange pumpkin slices, ricotta and mushrooms on a plate, add tomatoes, and sprinkle with pumpkin seeds.
- 250 g
2 THE
- 250 g
- 300 g
1 THE
medium-sized butternut squash (about 1 kg)
Thyme sprigs
garlic cloves
- 25 g
1 TL
Recipe for
persons
Peel the pumpkin. Cut the long, seedless piece into slices about 0.5 cm thick. 3 tablespoons olive oil.
Heat a pan and gently fry the pumpkin slices, turning them frequently on both sides, until golden brown and soft – about 10-12 minutes. Halfway through, add thyme sprigs and garlic cloves to the pan. Preheat the oven to 100 degrees Celsius (212 degrees Fahrenheit). Keep hot in the oven.