Roasted pumpkin with Parmesan crispy crust and a visit to the field heroes

Werbung. Gerösteter Kürbis mit Parmesan-Knusperkruste. Für dieses schnelle und feierabendtaugliche Rezept braucht ihr nur eine Handvoll Zutaten. Herzhaft, würzig und verdammt gut - kochkarussell.com

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Friends, the pumpkin time is here! From now on we have exactly one more task -> to fill our bellies with delicious cuddly pumpkin dishes.

And what can not be missing in any case? Exactly, pumpkin from the oven with a delicious golden brown cheese crust. My current favorite: Roasted Pumpkin with Parmesan Crunchy Crust !

Werbung. Gerösteter Kürbis mit Parmesan-Knusperkruste. Für dieses schnelle und feierabendtaugliche Rezept braucht ihr nur eine Handvoll Zutaten. Herzhaft, würzig und verdammt gut - kochkarussell.com

Shall I tell you something? The beauty of pumpkin for this recipe, I hunted myself. That is, almost. Actually, I rather drove to where the pumpkin was grown. And no, I did not have to drive 1400 km. Not even 500th Yes honestly, my pumpkin was just 15 minutes by car from my parents’ house on the outskirts of Hamburg cultivated. This means: This treat is not only seasonal (you remember, a high on the pumpkin season!) But also regional. Chakkalakkaboom!

Werbung. Gerösteter Kürbis mit Parmesan-Knusperkruste. Für dieses schnelle und feierabendtaugliche Rezept braucht ihr nur eine Handvoll Zutaten. Herzhaft, würzig und verdammt gut - kochkarussell.com
So. And here it comes. I’ve made the trip to the Pumpkin Dealer / Field around the corner / newly discovered organic supermarket with huge petting zoo to pay a visit to the Field Hero . Today I can introduce you to them as Regional Ambassadors for REWE!

I have a big weakness for cool, regional food startups. And the field heroes meet these requirements to 100 percent. The concept is as simple as it is ingenious: you can rent your own vegetable acker from the field heroes. To the planted with organic vegetables piece of land you get from the field heroes the equipment and good tips for growing vegetables. Is not that awesome? I like the idea of ​​ordering his own little field, wild, romantic and totally cool.

Imagine driving to your bit of land and quickly gathering some tomatoes for the bruschetta chicken pasta for dinner. You also collect two, three zucchini and a pumpkin. Fresh, regional and home-grown – that’s my definition of happiness.

Werbung. Gerösteter Kürbis mit Parmesan-Knusperkruste. Für dieses schnelle und feierabendtaugliche Rezept braucht ihr nur eine Handvoll Zutaten. Herzhaft, würzig und verdammt gut - kochkarussell.com

That’s why I am pleased to have REWE a partner at the side where Regionality is a priority. After all, food from the neighborhood not only supports the local economy, but is also good for the environment through short transport routes. Another plus: Fresh fruit and vegetables just tastes best.

Regionality at REWE means best quality from the region, practically in the supermarket around the corner. If that’s nothing!

Incidentally, you can recognize regional products at REWE, for example, at the private label REWE Regional and the yellow tractor symbol.

Werbung. Gerösteter Kürbis mit Parmesan-Knusperkruste. Für dieses schnelle und feierabendtaugliche Rezept braucht ihr nur eine Handvoll Zutaten. Herzhaft, würzig und verdammt gut - kochkarussell.com

So. But now you also want to know how you can turn the regional pumpkin into a fast oven dish of the extra class, right? Did I know, nothing easier than that!

The base for the roasted squash with parmesan crunchy crust is a hokkaido pumpkin. You do not have to peel this and it will be fast. You cut the pumpkin into crevices and distribute them on a baking paper covered with baking paper. For the crunchy crust, mix grated Parmesan, herbs, breadcrumbs, chopped garlic and spices. The whole spreads generously over the pumpkin slices. Do not worry, if something goes wrong with the baking paper, you can produce your crunchy topping! Then the treats in the oven for half an hour – ready is the fast and incredibly delicious dinner.

Werbung. Gerösteter Kürbis mit Parmesan-Knusperkruste. Für dieses schnelle und feierabendtaugliche Rezept braucht ihr nur eine Handvoll Zutaten. Herzhaft, würzig und verdammt gut - kochkarussell.com

I hope you will love this recipe!

Toasted Pumpkin with Parmesan Crust Crust is:

  • Hearty.
  • Spicy.
  • Extra Cheesy.
  • Quick made.
  • The perfect sub-week Soulfood.

Werbung. Gerösteter Kürbis mit Parmesan-Knusperkruste. Für dieses schnelle und feierabendtaugliche Rezept braucht ihr nur eine Handvoll Zutaten. Herzhaft, würzig und verdammt gut - kochkarussell.com

Hearty, spicy and damn delicious – try the roasted pumpkin with Parmesan crispy crust!

gerc3b6steter kc3bcrbis mit parmesan knusperkruste rezept 150x150 - Roasted pumpkin with Parmesan crispy crust and a visit to the field heroes

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Toasted Pumpkin with Parmesan Crust Crust

  Portions : 2

  Calories per serving : 360 kcal

  Author : Mia

Ingredients

  •   1
      Hokkaido pumpkin
  •   1
      EL
      Olive oil
  •   25
      g
      bread crumbs
  •   50
      g
      Parmesan
     , ground
  •   1
      EL
      Thyme
  •   1
      EL
      Rosemary
  •   1
      Garlic clove
     , hacked
  •   Salt and pepper

Instructions

  1. One Cover the baking tray with baking paper and preheat the oven to 200 degrees.

  2. Wash the pumpkin, carefully halve and remove the seeds with a spoon. Cut the halves in columns. Spread on the baking tray and brush with olive oil.

  3. Mix breadcrumbs, Parmesan, thyme, rosemary, garlic, salt and pepper. Generously spread over the pumpkin slices.

  4. Bake the pumpkin for about 20 to 30 minutes until the pumpkin is even and the parmesan is golden brown and crispy. Enjoy.

Werbung. Gerösteter Kürbis mit Parmesan-Knusperkruste. Für dieses schnelle und feierabendtaugliche Rezept braucht ihr nur eine Handvoll Zutaten. Herzhaft, würzig und verdammt gut - kochkarussell.com

* This advertising mail is in cooperation originated with REWE. A big thank you to the REWE team for the delicious cooperation.

Are you in pumpkin mood again? And what do you say to this variant with extra much Parmesan?

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