Pumpkin spread /Græskarpålæg

Preparation time: 15 minutes + 45 minutes of waiting

Ingredients for one large jar:

1 kg Hokkaido pumpkin
1/2 onion
pinch of salt
1 clove of garlic
3 – 4 tablespoons of chopped parsley
a pinch of chili flakes
2 – 3 tablespoons of oil
1 1/2 tablespoons balsamic vinegar
5 dried tomatoes
salt and black pepper

Warm the oven to 220 degrees. Cut the pumpkin into quarters, using a spoon, pick the stones, spread with oil, sprinkle with salt and put in the oven. Bake for 40 – 45 minutes until it is very soft.
Take the roasted pumpkin to the counter and cool it down. At this time, cut the onions into small cubes, chop the garlic.
Warm the oil slightly in the pan, add the onion, a pinch of salt and fry for 1 – 2 minutes, until it softens. Then add the chopped garlic, wait 10 seconds, then add the chopped parsley and chili flakes and fry the last 10 seconds.
Put the roasted pumpkin in a bowl, add olive oil, balsamic vinegar, dried tomatoes salt and black pepper and mix well to a smooth paste. Add the contents of the pan together with the aromatic oil to this paste and mix thoroughly. Season to taste with salt, and then cool in the fridge to be chewed. Good on every bread and at any time of the day.

The Hokkaido pumpkin is best suited for this recipe, possibly a Musky pumpkin. The first one is dense, compact and floury, thanks to which the paste has the right density. Using a regular giant pumpkin, you will receive a cream soup.
The pumpkin Hokkaido is well-baked in the skin and blends together with the skin, which after baking is soft and tasty.
Just split the pumpkin into quarters, cut into cubes can be too dry and not sufficiently aromatic.
Instead of balsamic vinegar, you can add lemon juice.

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