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Baked butternut squash

Delicious baked pumpkin with a Mediterranean twist. A recipe from the Romantik Hotel Zur Schwane in Volkach, fresh from head chef Hendrik Friedrich's autumn kitchen.

Nutty and creamy butternut squash, spicy sheep's cheese, sweet honey, fresh lemon, roasted pine nuts and thyme: our autumn recipe from the Schwane kitchen combines hearty, spicy flavors with Mediterranean sweetness - perfect for a cosy autumn evening. Have fun cooking and enjoying!

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Ingredients

1 Butternut squash
1 Red Onion
500 g Sheep's cheese
1 Lemon
50 ml Honey
30 g Pine nuts
Thymian
60 ml Olive oil
15 g smokey paprika powder
Pinch of salt, pepper, cumin (ground)

Instructions

1.
Wash and deseed the pumpkin, then cut into approx. 3-4 cm slices and place on a baking tray. Season with salt (approx. 10g) and leave to stand for 2 hours.
2.
Peel and slice the onion and place in a bowl. Add the honey, pine nuts, a little salt and pepper and mix together.
3.
Wash and finely pluck the thyme and add to the bowl with the onions, then add the paprika powder, caraway seeds and olive oil and mix together.
4.
Remove any juices from the pumpkin and add to the bowl. Now set the oven to 200°C top and bottom heat and roast for approx. 35 minutes until nicely colored.
5.
Once the pumpkin is nice and soft, add the feta cheese and bake again for 2-3 minutes at
180°C fan oven.
6.
Allow to cool briefly and enjoy with a delicious slice of sourdough bread