Hokkaido spread
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ingredients
1 pk smaller hokkaido pumpkin 1 pk head garlic 2 tbsp Rama with butter oil olive oil salt thyme crushed dried pepper black ground vinegar balsamic vinegar parsley fresh pumpkin seeds peeled
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Tasty spread.
1.
Wash the pumpkin well, cut it open and scoop out the flesh with the seeds with a spoon. Cut into cubes with the skin and place in a bowl. Season with salt and pepper, drizzle with oil, stir and leave to stand.
2.
Cut off about 1 third of the garlic head from the top so that the cloves are visible. Cut the bottom part flat so that the head is stable when roasting.
3.
Rinse the parsley and chop finely. Dry roast the peeled pumpkin seeds in a frying pan.
4.
Transfer the chopped, drained pumpkin to a baking tray lined with baking paper. Add a head of garlic, drizzle with oil, sprinkle with salt and thyme. Bake together in a preheated oven at about 200°C for about 15 minutes. Stir the pumpkin a few times during baking so that it cooks evenly on all sides.
5.
Place the cooled roasted pumpkin, the garlic cloves squeezed out of the skin of the roasted head, the Ramu and butter into a wide bowl and mash everything with a fork or potato masher. Add a few drops of balsamic vinegar, season with salt and pepper, and finally stir in the chopped parsley.
6.
Let the spread cool. Serve on healthy wholemeal rye bread and sprinkle with roasted pumpkin seeds. Enjoy!
