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Pumpkin Quark Spread with Coriander

Name: Pumpkin Quark Spread with Coriander
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Österreichische Küche
Ingredients: 800 g butternut squash & 40 g pumpkin seeds; 250 g quark (20% fat); 4 tbsp extra virgin olive oil; 1 loaf farmer's bread; 2 tbsp fresh coriander (finely chopped); 1 pinch black pepper (ground); 1 pinch fine table salt

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45 min

Under an hour

Gurkerl Küche

Dieser cremige Kürbis-Topfen-Aufstrich ist die perfekte Jause für den Herbst. Die Kombination aus im Ofen geröstetem Butternusskürbis, frischem Topfen und aromatischem Koriander sorgt für ein wahres Geschmackserlebnis. Getoppt mit knusprigen Kürbiskernen auf einer Scheibe frischem Bauernbrot – einfach unwiderstehlich!

Ingredients

Price per portion:€ 3.78

Ingredients

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Pumpkin 800 g Butternusskürbis & 40 g Kürbiskerne

Curd cheese/Quark 250 g Speisetopfen (20% Fett)

Extra virgin olive oil 4 EL Olivenöl extra nativ

Fresh bread 1 Laib Bauernbrot

Fresh coriander bunch 2 EL frischer Koriander (fein gehackt)

You probably have at home

Ground black pepper 1 Prise schwarzer Pfeffer (gemahlen)

Fine salt 1 Prise Speisesalz fein

Preparation method

Roast the pumpkin seeds in a pan over medium heat without fat, stirring constantly, until golden brown. Then transfer to a bowl and let cool.

Preheat the oven to 180 °C top/bottom heat.

Peel and deseed the butternut squash and cut into approx. 2 cm cubes. In a bowl, mix with 2 tbsp olive oil, salt, and freshly ground pepper. Spread the pumpkin cubes in a single layer on a baking sheet and roast in the oven for approx. 30 minutes until soft. Remove and let cool completely.