Roasted Hokkaido pumpkin with goat's cheese

Recipe for 4 persons

Time: about 45 mins.

2 Hokkaido pumpkins (small)
2 tbsp olive oil
5 g salt
20 g water
1 white onion
40 g sunflower oil
50 g pumpkin seed oil
10 g white balsamic vinegar
1 red onion
50 g water
50 g white balsamic vinegar
25 g sugar
3 peppercorns
1 tsp mustard seeds
1 bay leaf
pinch of salt
200 g soft goat's cheese
30 g pumpkin seeds
20 g panko (Japanese breadcrumbs)
10 g butter

How to make it
Wash both pumpkins and slice them in half. Remove the seeds. Cut one of the two pumpkins into wedges. Dice the other pumpkin finely. Spread both pumpkins out on two separate baking trays. Marinate with olive oil and season with salt and pepper. Roast in the oven at 180° C for about 40 minutes. Then, purée the diced pumpkin with the water in a high-sided container. Peel and dice the onions. Bring to the boil in the vinegar, and allow to steep for about 20 minutes. Then mix thoroughly in a high-sided container, gradually adding both oils until a smooth consistency is achieved. Cut the red onion into thin wedges. Bring the water, vinegar, sugar and spices to the boil, pour over the onion while still hot, and allow to steep. Beat the goat's cheese into a cream, and season lightly with salt and pepper. Chop up the pumpkin seeds with a knife and roast lightly in a pan with some oil. Add the panko and butter, and allow the resulting crumble to cool.

The seeds that you removed from the pumpkin can be marinated with a little oil and salt, roasted lightly in the oven at 140° C, and enjoyed as a snack.

Use the purée to draw a line on a plate, and then place the goat's cheese in a couple of spots. Add the roasted pumpkin wedges and sprinkle the crumble on top. Finally, add a few of the pickled onions and pour on some of the sauce.

Shopping list
2 Hokkaido pumpkins
200 g soft goat's cheese
1 red onion
1 white onion
1 bottle pumpkin seed oil
1 packet panko (Japanese breadcrumbs)
1 packet pumpkin seeds