Baked pumpkin with sauerkraut
This dish is the perfect combination of sweet, sour, and savory. The World Spice Blend - 5 Spices not only gives the dish a delicious autumnal flavor but also makes it smell delightful.
This roasted pumpkin with sauerkraut is the perfect combination of sweet, sour, and savory. It gets a wonderful autumnal flavor from World Spice Blend 5 Spices. This dish not only tastes delicious, it smells divine too! To top it off, fry the bacon and add it to the dish.
For a vegetarian version of this dish, replace the bacon with slivered almonds. Toast them in a dry pan for 5 minutes until golden brown. Sprinkle them over the dish last.
Preparation
Preheat the oven to 200°C (400°F). Cut the butternut squash in half lengthwise and remove the seeds. Then slice it into 1 cm thick slices, creating half-rings. Mix the butternut squash with the honey and Verstegen World Spice Blend - 5 Spices. Spread this mixture on a baking sheet lined with parchment paper and cover with aluminum foil. Place in the preheated oven for 30 minutes, or until the squash is tender.
Meanwhile, peel and finely chop the onion. Cut the apple into 1cm cubes and set aside. Heat the olive oil in a pan and fry the bacon for 5 minutes, or until golden brown and crispy. Then add the onion and cook for 3 minutes, or until it begins to brown.
Meanwhile, drain the sauerkraut in a colander and add it to the bacon and onion. Cook for 5 minutes, then carefully stir in the apple and season with a pinch of pepper.
Serve the roasted pumpkin with the fried sauerkraut and bacon.
Variatietip
Als vegetarische variant op dit gerecht vervang je de spekjes door amandelschaafsel. Deze rooster je 5 minuten in een droge pan tot goudbruin. Deze worden als laatst over het gerecht verdeeld.
Ingredients
- 1 fles pompoen
- 100 g honing
- 1 el World Spice Blend - 5 Spices
- 1 ui
- 2 Elstar appels
- 1 el olijfolie
- 150 g spekblokjes of amandelschaafsel
- 520 g zuurkool
- snufje peper
Supplies
- Aluminum foil
