Pumpkin with Parmesan-Hemp Crust

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Elegant and incredibly tasty. The crispy cheesy filling made from aromatic hemp seeds, breadcrumbs and umami rich Parmigiano-Reggiano complements perfectly to the sweetness of the pumpkin. They make a great starter or even a main and takes very little time to prepare.

 

Pumpkin with Parmesan-Hemp Crust

adapted from Küchengötter

1x800 g Hokkaido pumpkin 1 tbsp Olive oil Sea salt and freshly milled black pepper 4-6 Thyme sprigs, chopped 20 g Flat parsley, chopped 2 Garlic cloves, peeled and chopped 40 g Butter, softened 2 tbsp Breadcrumbs 2 tbsp Hemp seeds 2 tsp Orange zest 50 g Freshly grated Parmesan plus extra to finish Freshly grated nutmeg, to taste 1/2 tsp Chilli flakes 1 tbsp Fresh herbs of your choice

1. Preheat the oven to 220C/430F. Wash the Hokkaido. Remove the stalk and quarter the pumpkin. Scrape out the seeds and all the fibres.
2. Place pumpkin quarters in a baking tray, Brush with olive oil and season with salt and pepper. Bake in the center of hot oven for just 20-25 minutes until almost soft.
3. In the meantime, rinse the herbs, shake dry and finely chop. Peel and chop the garlic. Mix the butter with the breadcrumbs, hemp seeds, orange zest, garlic and herbs. Grate the Parmesan and mix well. Season with salt, pepper, nutmeg and chilli.
4. Remove the pumpkin from the oven and switch on the grill function. Divide the cheese mixture among the pumpkin quarters, spread evenly and press down firmly. Grate some more Parmesan over and grill for about 5 minutes until golden and crispy. Sprinkle with chopped herbs and enjoy!

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com