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🍽️ Grilled Muscat Pumpkin with Port Wine Onion Sauce and Goat Cheese Puree

427 kcal · 30 min · 4 servings

Ingredients

• 500 g mealy-cooking potatoes
• 150 g sheep's milk fresh cheese
• salt
• nutmeg (freshly grated)
• 400 g shallots
• 2 tbsp olive oil
• 100 ml red wine
• 100 ml port wine
• 1 tbsp cold butter
• salt
• pepper (from the mill)
• 500 g butternut squash flesh
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• 3 sprigs thyme
• pickled lemons (cut into strips)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the potatoes for about 30 minutes until they are cooked through.
3. 3. Peel the shallots.
4. 4. Fry the shallots in hot oil until golden brown on all sides.
5. 5. Deglaze the shallots with red wine and port wine.
6. 6. Simmer the mixture covered for about 10 minutes.
7. 7. Cut the pumpkin flesh into four roughly equal slices.
8. 8. Boil the pumpkin slices in salted water for about 10 minutes until al dente.
9. 9. Drain the water and pat the slices dry.
10. 10. Season the pumpkin slices with salt and pepper.
11. 11. Brush the slices with oil.
12. 12. Grill the pumpkin slices in a grill pan with thyme for 3 to 4 minutes on each side until golden brown.
13. 13. Peel the cooked potatoes.
14. 14. Press the potatoes through a potato ricer.
15. 15. Mix the potato puree with the goat cheese.
16. 16. Season the puree with salt and nutmeg.
17. 17. Reduce the onion sauce uncovered until almost completely reduced.
18. 18. Remove the sauce from the heat.
19. 19. Stir the butter into the warm sauce.
20. 20. Season the sauce to taste with salt and pepper.
21. 21. Plate the puree, pumpkin, and sauce.
22. 22. Garnish the dish with the marinated lemons.
23. 23. Serve the dish immediately.

Nutrition per serving

• kcal: 427
• Protein: 11 g · Fett/Fat: 23 g · Carbs: 33 g