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Buckeyewalt
Pumpkin from the oven
Pumpkin from the oven with mushrooms, red onion, hazelnuts, thyme, cottage cheese and spicy cheese.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Ris the leaves of thyme from the twigs. Cut the pumpkin into 8-12 parts. Remove the pips and wires.
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Place the pumpkin parts side by side in a roasting pan and sprinkle with the thyme, pepper and salt.
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Chop the onion. Cut the garlic and mushrooms into slices.
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Spread the onion, garlic and mushrooms over the pumpkin and sprinkle again with pepper and salt.
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Sprinkle the vinegar and olive oil over the pumpkin parts. Let the pumpkin parts in the middle of the oven be done in 30-40 minutes.
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Baste regularly with the roasting liquid. Chop the hazelnuts coarsely and roast them golden brown in a dry frying pan. Let cool on a plate.
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Put the pumpkin parts in deep plates and spoon the frying liquid over it. Sprinkle the cottage cheese, cheese and hazelnuts over it.
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Nutrition
540Calories
Sodium20% DV475mg
Fat65% DV42g
Protein32% DV16g
Carbs8% DV24g
Fiber8% DV2g
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