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Ingredients (2 servings)
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1 Packung Bio-Hendl-Keulen Sous Vide
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714 g Bio-Hokkaido Kürbis
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100 g Bio-Gouda aus Heumilch
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2 Stk. Bio-Grahamweckerl
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Olivenöl
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Salz und Pfeffer
Preparation
- Preheat the oven to 200 degrees. Wash the Hokkaido pumpkin, halve it, remove the seeds, and cut into bite-sized wedges.
- Toss the pumpkin wedges with some olive oil, salt, and pepper, and spread them on a baking sheet bersama with the pre-cooked chicken legs.
- Bake everything in the hot oven for about 20 minutes until the pumpkin is tender and the skin of the chicken legs is crispy.
- Coarsely grate or chop the Gouda, sprinkle it over the pumpkin for the last 5 minutes to melt, while briefly warming the Graham rolls in the oven as well.
