Oh I love the autumn season, with all the leaves coloring and the pumpkins everywhere! And the light is so beautiful, when the low shining sunrays shine through the trees. So of course I needed to try out a new recipe with pumpkins included, this time not sweet, but salty in combination. Hope you enjoy it as much as I did. We served to a piece of meat as a side, but also ideal to just eat with a piece of baguette.
See how to make here:
1 medium sized Hokkaido pumpkin, peeled
1 pack of camembert (approx. 250g)
3-4 fresh thyme sprigs
1-2 tablespoons sunflower oil
1 tablespoon maple syrup
Salt & pepper
Pre-heat the oven to 190°C (oven set to air circulation).
Line a casserole form with a baking sheet.
Peel the pumpkin, halve it and remove the seeds. Cut into little square chunks and drizzle with the sunflower oil, add salt and pepper and lay the thyme sprigs on top. With one sprig, I removed the leaves and sprinkled them on top of the pumpkin chunks.
Place in the oven for 25-30 minutes until tender, but still firm to bite. Meanwhile cut the camembert cheese into chunks and place on top of the pumpkin evenly and also add the maple syrup on top. Now place into the oven again until the cheese is halfway melted, but still has its form.