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🍽️ Creamy Musk Pumpkin Stew

185 kcal · 30 min · 4 servings

Ingredients

• 600 g Musketeer squash
• 150 g small shallots
• 1 clove garlic
• 200 g mushrooms
• 250 g tomatoes
• 1 sprig sage
• 2 tbsp olive oil
• 150 ml vegetable broth
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the pumpkin and remove the inside with the seeds.
2. 2. Cut the pumpkin flesh into small cubes.
3. 3. Peel the shallots and the garlic.
4. 4. Cut the shallots into wedges.
5. 5. Finely chop the garlic.
6. 6. Clean the mushrooms and cut them into quarters.
7. 7. Pour boiling water over the tomatoes briefly.
8. 8. Remove the tomatoes from the water immediately.
9. 9. Peel the skin off the tomatoes.
10. 10. Cut the tomatoes into quarters.
11. 11. Remove the seeds from the tomatoes.
12. 12. Cut the tomato flesh into small cubes.
13. 13. Wash the sage leaves.
14. 14. Dry the leaves well.
15. 15. Pluck the leaves off the stems.
16. 16. Cut the sage leaves into thin strips.
17. 17. Heat the oil in a large pan.
18. 18. Fry the shallots, garlic, mushrooms, and pumpkin for 3 to 4 minutes.
19. 19. Turn the ingredients occasionally while doing so.
20. 20. Deglaze the pan with the broth.
21. 21. Add the tomatoes, pumpkin seeds, and sage.
22. 22. Stir everything well.
23. 23. Let the ragout simmer on medium heat for 15 to 20 minutes.
24. 24. Season the dish to taste at the end.
25. 25. Serve the food directly from the pan.

Nutrition per serving

• kcal: 185
• Protein: 4 g · Fett/Fat: 11 g · Carbs: 22 g