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🍽️ Crispy Pumpkin and Walnut Skillet

276 kcal · 30 min · 4 servings

Ingredients

• 1.2 kg pumpkin (e.g. butternut squash)
• 2 onions
• 1 clove of garlic
• 2 tbsp olive oil
• 100 ml vegetable broth
• salt
• 0.5 tsp peppercorns
• 3 juniper berries
• 50 g walnut kernels
• 75 g alpine cheese (e.g. Gruyère cheese)
• 40 g sour cream (2 tbsp)

Instructions

1. 1. Peel the pumpkin and remove the inside with the seeds.
2. 2. Cut the pumpkin into small cubes.
3. 3. Peel the onions and the garlic.
4. 4. Cut the onions and garlic into small cubes as well.
5. 5. Heat the oil in an oven-safe pan or casserole dish.
6. 6. Sauté the onions and garlic over medium heat until they become translucent.
7. 7. Add the pumpkin cubes and fry them together for 1 to 2 minutes.
8. 8. Deglaze the mixture with the broth.
9. 9. Season with salt, crushed peppercorns, and juniper berries.
10. 10. Chop the walnuts coarsely.
11. 11. Grate the cheese.
12. 12. Spread the walnuts and cheese over the pumpkin.
13. 13. Preheat the oven to 220 °C (convection 200 °C or gas mark 3–4).
14. 14. Bake the skillet in the preheated oven for approx. 15 minutes.
15. 15. Garnish the finished pumpkin skillet with sour cream.

Nutrition per serving

• kcal: 276
• Protein: 10 g · Fett/Fat: 20 g · Carbs: 14 g