Spicy Baked Pumpkin with White Beans

ingredienser

• 400 g pumpkin
• 3 tbsp olive oil
• 2 tbsp butter
• 2 tsp red wine vinegar
• 1 tsp gochujang
• 2 tsp maple syrup
• 2 x shallots
• 1 clove garlic
• 1 tsp salt
• 1 pinch black pepper
• 1 can white beans
• 30 g parmesan
• 1 x organic lemon
• 1 handful fresh basil
• 1 pinch chili flakes

fremsgangsmåte

1. Preheat the oven to 200 °C. Remove the seeds from the pumpkin and slice into wedges. Transfer to a sheet pan with parchment paper and dress with olive oil, salt and pepper. Bake for 15 minutes.
2. Stir together vinegar, maple syrup, gochujang, 1 tbsp of olive oil and a pinch of salt. Brush both sides of the pumpkin wedges with the marinade and continue to bake for about 10-15 minutes (or until they are tender and has a nice colour).
3. Finely slice the shallots and heat about 1 table spoon of olive oil in a saucepan. Sweat the shallot for about 3-4 minutes on low to medium heat. Add sliced garlic and a little salt and pepper. Sweat for another minute before adding the drained beans.
4. Simmer on low heat for about 10 minutes (or until they are a little bit softer than when they were added). Add a couple of tablespoons of water while simmering so that they don`t dry out. Use a fork and mash some of the beans in order to create a creamier texture. Stir in grated parmesan and a couple of knobs of butter. Season with salt, pepper, a squeeze of lemon juice and a little lemon zest.
5. Add the beans to plates and top with the baked pumpkin wedges. Finish off with fresh basil, a drizzle of good olive oil, a pinch of chili flakes and a bit more freshly grated parmesan.