Baked pumpkin with kale and camembert
2 servings
60 minutes
Baked pumpkin with kale and camembert is a harmony of textures and flavors in one dish. The pumpkin, roasted with spices, takes on a rich caramel hue, while the softness of camembert cheese adds a refined creamy aftertaste. Kale sautéed in butter with white wine and garlic aroma gives the dish zest and depth. Sun-dried tomatoes and fresh spinach refresh the composition, while balsamic vinegar and olive oil unite all ingredients into an elegant ensemble. Crispy caramelized pumpkin seeds finish off the taste with exquisite texture. This dish is a true ode to autumn, a perfect choice for a cozy dinner or festive feast where flavors unfold with each new bite.
1
Cut the pumpkin into large pieces, top with the remaining ingredients for baked pumpkin, and bake at 180 degrees for 40 minutes.
- Pumpkin: 80 g
- Nutmeg: 1 g
- Cinnamon: 3 g
2
In a cold skillet, mix all the ingredients for the spicy seeds and roast them over medium heat until the seeds caramelize.
- Pumpkin seeds (pepitas): 103 g
- Honey: 50 g
- Star anise: 2 pieces
- Thyme: 3 g
- Cane sugar: 40 g
- Cardamom: 2 g
- Vanilla: 1 g
3
Sauté kale in butter with wine, salt, pepper, and garlic oil.
- Kale: 30 g
- Butter: 50 g
- White wine: 20 ml
- Salt: 6 g
- Ground black pepper: 2 g
- Garlic butter: 2 ml
4
Arrange sun-dried tomatoes, roasted pumpkin, sautéed kale, spinach leaves, and slices of camembert on a plate.
- Sun-dried tomatoes: 30 g
- Pumpkin: 80 g
- Kale: 30 g
- Baby spinach: 20 g
- Camembert cheese: 30 g
5
Drizzle with balsamic vinegar and olive oil. Garnish with spiced pumpkin seeds.
- Balsamic vinegar: 4 ml
- Olive oil: 3 ml
- Pumpkin seeds (pepitas): 103 g