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Ingredients (2 servings)
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600 g Bio Speisekürbis Hokkaido
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1 Stk. MILBONA Hirtenkäse
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1 Stk. Granatapfel
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200 g DELUXE Sauerteigbrot
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Olivenöl
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Salz, Pfeffer
Preparation
- Preheat the oven to 200 degrees. Wash the Hokkaido pumpkin, halve it, remove the seeds, and cut into bite-sized wedges.
- Spread the pumpkin wedges on a baking sheet, drizzle with olive oil, season with salt and pepper, and bake in the oven for about 25 minutes until tender.
- Meanwhile, halve the pomegranate and remove the seeds. Coarsely crumble the shepherd cheese.
- Arrange the finished pumpkin on plates, sprinkle with shepherd cheese and pomegranate seeds, and serve with the sourdough bread.
