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Ingredients (4 servings)
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1 Stk. Kürbisfleisch vom Schnitzkürbis
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320 g Ofenkäse
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250 g Bio-Trauben Mix
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400 g Pintobohnen
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Olivenöl, Salz, Pfeffer, Rosmarin
Preparation
- Preheat the oven to 200 degrees Celsius. Cut about 800 grams of flesh from the pumpkin into bite-sized wedges and spread them on a large baking sheet.
- Toss the pumpkin with olive oil, salt, pepper, and some rosemary. Unwrap the oven cheese and place it in the center of the baking sheet among the pumpkin wedges.
- Bake for 15 minutes. Then score the top of the cheese in a crosswise pattern, and add the washed grapes and drained pinto beans to the pumpkin on the tray.
- Bake for another 10 to 15 minutes until the pumpkin is tender and the cheese is melted and creamy, ready for dipping the vegetables and fruit.
