Baked pumpkin is the perfect finger food for the winter!
Served is baked pumpkin as columns, which are prepared quickly and easily in the oven. Spiced with a mild curry, they exude a beguiling scent while baking, which no party guest can resist!
tip: Here you will find one Overview of Fingerfood recipe ideas
Ingredients for baked pumpkin (for 5 people):
1 big Hokkaido pumpkin
1/2 teaspoon paprika powder
1/2 tsp turmeric (ground)
1/2 tsp allspice (ground)
1/2 tsp pepper (ground)
1 pinch of cloves (ground)
1 pinch of cinnamon (ground)
1 pinch of nutmeg (ground)
1 pinch of cumin (ground)
500 g cream cheese
100 ml of cream
2 bowls of kitchen cress
1 BIO lemon
2 tablespoons cream horseradish
1 handful of nuts
salt and pepper
Required equipment: Basting brush
Preparation of baked pumpkin:
Wash pumpkin and cut in half. Scrape out the seeds with a large spoon and cut the pumpkin into 2 cm wide slits. Mix the ground spices for the curry mix thoroughly and place in a large, deep dish. Wash the lemon with hot water, peel zest from the skin and squeeze out the juice of half a lemon. Use remaining lemon otherwise. Cut off the cress, roughly crush the nuts and fry gently in a dry pan for about 2 minutes. Preheat oven to 200 degrees.
Brush pumpkin wedges with olive oil. Press the pumpkin slices from both sides into the curry mixture so that the spice sticks to the oiled flesh. Place the spiced pumpkin with the bowl down on a baking sheet and bake in a preheated oven at 200 degrees for about 15 minutes.
In the meantime mix cream cheese, cream, horseradish, lemon juice and lemon zest thoroughly and season with salt and pepper. Mix cress carefully. Remove pumpkin slices from the oven, allow to cool and serve cream cheese and roasted nuts with cream cheese.
Worth knowing about baked pumpkin:
This recipe can not be prepared only with Hokkaido. Other types of pumpkin, such as the butternut, the blue kuri or the nutmeg pumpkin, can be used well.
The choice of nuts can be made according to personal preference. It is irrelevant for the success of the recipe, whether one uses hazelnuts, walnuts, almonds or any other Nusssorte.
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