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Baked pumpkin with apricot and bacon crust
Servings 4
Ingredients
- salt
- cayenne pepper
- 15 g sugar
- 20 ml lemon juice
- 1.4 kg Hokkaido pumpkin
- 125 g smoked streaky bacon
- 75 g dried apricots
- 2 onions
- 30 g pumpkin seeds
- 12 branches marjoram
- 30 g breadcrumbs
- 75 g liquid butter
- white pepper from the mill
- 100 g mache
- 2 chicory
- 25 g cream horseradish
- 50 ml cream
- 125 g creme fraiche
- 40 ml cider vinegar
Instructions
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Preheat the oven to 200 degrees. Mix salt, cayenne pepper, 2 tsp sugar and the lemon juice. Halve the pumpkin, core it and cut each half into 4 pieces with the peel. Mix the pumpkin pieces with the lemon juice cayenne pepper mixture and place them on a baking plate covered with baking paper.
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Cut the bacon and the apricots into small cubes. Peel the onions and finely dice them. Chop the pumpkin seeds roughly. Take 4 branches of majoran, remove the leaves and chop these roughly as well. Mix everything in a bowl with bread crumbs and the liquid butter. Season with salt and pepper.
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Distribute the crumb mixture on the pumpkin pieces. Bake 30 to 35 minutes on the middle rail until golden brown. Cover the pumpkin pieces with baking paper after approx. 20 minutes, so that they do not become too dark. 5 minutes before the end of cooking, remove the paper and spread the remaining marjoram on the pumpkin.
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Meanwhile wash the mache and spin it dry. Clean the chicory, halve them, remove the stalk and cut into bite-sized pieces. Mix the horseradish, cream, crème fraîche, vinegar, salt, pepper and the remaining sugar into a dressing, mix it with the salad and chicory.
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Serve with the hot pumpkin pieces.
Recipe Notes
Recipe from LIVING AT HOME 09/2015 www.livingathome.de/kochen-feiern/rezepte/13651-rzpt-rezept-gebackener-kuerbis-mit-aprikosen-speck-kruste
Extract of photo based on a photo by Janne Peters