Luxurious hokkaido with mushrooms in cream

ingredients

1 pcs hokkaido pumpkin pcs butternut squash 300 ml whipped cream 1 dl white wine 2 pcs shallots 3 cloves garlic 2 tbsp chopped parsley or chives pcs nutmeg pcs salt pcs saffron

progress

It’s autumn, pumpkin season. We like hokkaido best, but apparently so does anyone who has tasted it properly prepared. Combining it with homemade mushroom-butternut squash was a quick idea to avoid having to freeze or pre-cook or dry the mushrooms. It is best to eat them right away. Pumpkin is quick to process, such a lunch is ready in a few minutes. Mashed potatoes were perfect for it. If you feel that potatoes with fat like butter or cream will cause hyperglycemia, you can mix them with boiled water. Such, the vegan way. If the hokkaido is nicely grown, with no blemishes on the skin, you can use the skin too. Sometimes the pumpkin is “decorated” with parasites and then I cut the skin with a scraper or a knife. In this combination you can also use the healing power of turmeric. Replace saffron with it. Or add a piece of ginger and use delicious coconut milk instead of cream.

1.

Fry the diced pumpkin on the onion. Add crushed garlic, salt, and a splash of white wine. Reduce.

2.

Pour the cream, add the mushrooms and boil. Grate the nutmeg, add the spinach and saffron. Boil over medium heat so that the cream reduces without scorching. Serve in a casserole over mashed potatoes. Bon appetit