Styrian Pumpkin and Scarlet Runner Bean Strudel | From the Oven

Preheat the oven to 200 °C top/bottom heat and line a baking sheet with baking paper.

Thoroughly wash the Hokkaido pumpkin, cut in half, remove the seeds, and coarsely grate. Peel and finely chop the onion and garlic. Rinse the scarlet runner beans and drain well.

Melt the butter in a large pan. Sauté the onion and garlic until translucent. Add the grated pumpkin and sauté for about 4–5 minutes while stirring, until the liquid has evaporated. Season with salt, pepper, a pinch of caraway seeds, and nutmeg. Remove from the heat and allow to cool.