Butterscotch pumpkin hasselback with honey, fresh rosemary & thyme marinade and oven-risotto. Topping homemade roasted mixed nuts….
Ingredients
- Butterscotch pumpkin
- Local organic honey
- Fresh rosemary
- Fresh thyme
- Mixed nuts
- Olive oil
- Risotto rice (75gr per person)
- Garlic
- Shallots
- Red onion
- Broth or water approx. 200ml
- Parmesan cheese
Preheat the oven on 180 degrees.
Slice the pumpkin in half, lengthways. Peel the pumpkin with a vegetable peeler and scoop out the seeds. First put the pumpkin in the oven for 15 minutes without anything. This way its easier to cut the thinly slices. Let it cool down for a little bit. Put one pumpkin half, cut-side down, on a chopping board. Slice pumpkin thinly, cutting through try to prevent cutting all the way through.
Mix olive oil, honey and chopped herbs. Put this marinade on the pumpkin with a brush. Make sure its between the slices. I also did some whole sprigs between the slices. Put it back in the oven for 30 minutes 180 degrees.
After the pumpkin I made oven-risotto. Fry some shallots, onion, garlic add the risotto rice and broth or just water. I am not using any broth anymore. Just spice with with the (dried) herbs you like. Put this in the oven for about 30 minutes – 40 minutes. Check the liquid a couple of times, to see if you need to add a little bit of water.
If it’s almost ready you add shredded parmesan cheese to the oven-risotto.
I put the risotto and hasselback pumpkin in one tray and put it back in the oven a little bit longer to warm up the pumpkin.
Roast your mixed nuts in the meantime, and then its all ready to serve!
Delicious, delicious, delicious!! It taste so sweet…
Made by Laine 