← All recipes

🍽️ Hasselback Pumpkin with Brussels Sprout Salad

310 kcal · 30 min · 4 servings

Ingredients

• thyme, fresh 10 g
• lemons 1 pc.
• walnut oil 6 tbsp
• salt pinch
• pepper, black ground pinch
• butternut pumpkin 1 pc.
• Brussels sprouts, fresh 800 g
• apples, red 1 pc.
• hazelnut kernels, whole 6 tbsp
• oil 5 tbsp
• pomegranate 1 pc.
• parsley, fresh 10 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius using top and bottom heat.
2. 2. Wash the thyme and shake it dry.
3. 3. Pluck the thyme leaves from the stems and chop them finely.
4. 4. Wash the lemon thoroughly.
5. 5. Grate about one teaspoon of lemon zest.
6. 6. Halve the lemon and squeeze out the juice.
7. 7. Mix the walnut oil with the lemon juice and zest in a bowl.
8. 8. Add the chopped thyme leaves to the oil mixture.
9. 9. Season the mixture with salt and pepper.
10. 10. Peel the pumpkin.
11. 11. Halve the pumpkin in the middle.
12. 12. Remove the core with a spoon.
13. 13. Place one pumpkin half between two wooden spoons.
14. 14. Cut the pumpkin into slices about half a centimeter thick.
15. 15. Do not cut all the way through so the slices remain connected at the bottom.
16. 16. Repeat the process with the second pumpkin half.
17. 17. Place the pumpkin halves in a baking dish.
18. 18. Brush the pumpkin halves with half of the herb-oil mixture.
19. 19. Bake the pumpkin for about 45 minutes in the oven.
20. 20. Wash the Brussels sprouts.
21. 21. Remove any outer, wilted leaves if necessary.
22. 22. Cut off the hard stems at the bottom.
23. 23. Carefully separate the individual leaves from the stem.
24. 24. Wash the apple.
25. 25. Halve the apple and remove the core.
26. 26. Cut the apple into small cubes.
27. 27. Chop the hazelnuts coarsely.
28. 28. Heat a pan over medium heat.
29. 29. Roast the hazelnuts without fat for about two minutes.
30. 30. Remove the hazelnuts from the pan and place them on a plate.
31. 31. Heat the pan again with two tablespoons of oil.
32. 32. Fry the apple cubes for about three minutes.
33. 33. Add the Brussels sprout leaves to the pan.
34. 34. Fry the Brussels sprouts for another three minutes.
35. 35. Mix three tablespoons of oil with two tablespoons of lemon juice in a separate bowl.
36. 36. Season the dressing with salt and pepper.
37. 37. Add the warm Brussels sprouts, apple cubes, and hazelnuts to the dressing.
38. 38. Mix everything well so that everything is evenly coated.
39. 39. Halve the pomegranate.
40. 40. Tap the skin with a spoon to release the seeds.
41. 41. Wash the parsley and shake it dry.
42. 42. Pluck the parsley leaves from the stems.
43. 43. Chop the parsley leaves finely.
44. 44. Add the parsley and pomegranate seeds to the remaining herb oil.
45. 45. Take the baked pumpkin out of the oven.
46. 46. Serve the pumpkin together with the Brussels sprout salad on plates.
47. 47. Garnish the dish with the pomegranate seeds.
48. 48. Enjoy your meal!

Nutrition per serving

• kcal: 310
• Protein: 5 g · Fett/Fat: 21 g · Carbs: 28 g