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Ingredients (2 servings)
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500 g Schupfnudeln
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400 g Hokkaido Kürbis
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1 Stk. Rote Zwiebel
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100 g Butterkäse
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30 g Kürbiskerne gesalzen
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Öl, Salz, Pfeffer
Preparation
- Wash the Hokkaido pumpkin, remove the seeds, and cut into small cubes. Peel and finely chop the red onion.
- Heat a little oil in a large pan and fry the onion with the pumpkin cubes for about 10 minutes until the pumpkin is soft.
- Add the Schupfnudeln to the pan and fry for another 5 to 7 minutes until golden brown. Season with salt and pepper.
- Grate the butter cheese, sprinkle over the Schupfnudeln, and let it melt briefly. Garnish with salted pumpkin seeds and serve.
