Nutrition Facts
4 servings
4
Recipe for Baked Pumpkin and Pear
It’s the season for pumpkins, apples, and pears. Let’s dare to combine them. Add nuts for crunchiness.
Ingredients
1 Red kuri squash
1 Large carrot
1 Onion
1 Doyenne pear
4 Clarified butter or Ghee
1 Olive oil
1 Mustard seeds
1 Honey
1 Orange
1 Goat cheese
1 Thyme
1 pinch Salt
1 pinch Pepper
1 Nuts
Directions
1
Take a 1 kg pumpkin. Wash it, cut it into thick slices while removing the seeds. (I remove the skin after cooking) 1 large carrot cut on the bias into big pieces. 1 white onion cut into large wedges.
2
Place the squash, onions, carrots, ghee, mustard seeds, and thyme in a baking dish at 180°C for 30 minutes.
3
Cook separately in a pan with 1 tablespoon of melted ghee, a not-too-ripe pear cut into quarters. Cook on both sides, adding 1 teaspoon of honey and the juice of one orange.
4
To finish, serve at the same time as the gratin and accompany with fresh goat cheese. Crushed walnuts for crunch and season to taste. Salt and pepper. Enjoy your meal.
Ingredients
Ingredients
1 Red kuri squash
1 Large carrot
1 Onion
1 Doyenne pear
4 Clarified butter or Ghee
1 Olive oil
1 Mustard seeds
1 Honey
1 Orange
1 Goat cheese
1 Thyme
1 pinch Salt
1 pinch Pepper
1 Nuts
Directions
Directions
1
Take a 1 kg pumpkin. Wash it, cut it into thick slices while removing the seeds. (I remove the skin after cooking) 1 large carrot cut on the bias into big pieces. 1 white onion cut into large wedges.
2
Place the squash, onions, carrots, ghee, mustard seeds, and thyme in a baking dish at 180°C for 30 minutes.
3
Cook separately in a pan with 1 tablespoon of melted ghee, a not-too-ripe pear cut into quarters. Cook on both sides, adding 1 teaspoon of honey and the juice of one orange.
4
To finish, serve at the same time as the gratin and accompany with fresh goat cheese. Crushed walnuts for crunch and season to taste. Salt and pepper. Enjoy your meal.
Notes
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EN