AUTUMN BAKED PUMPKIN WITH GOAT'S CHEESE AND BALSAMIC CREAM

As soon as autumn begins, pumpkin season also begins. You can't go wrong with this autumnal baked pumpkin recipe with goat's cheese, balsamic cream and pomegranate seeds. Especially not with the right knife: With the Damascus knives from JAPANCUT you have the perfect partner for the kitchen - even with difficult ingredients like pumpkins.

Ingredients (3-4 servings)

• 1 medium-sized Hokkaido pumpkin
• 150-200g mixed salad of your choice (lamb's lettuce, rocket, spinach)
• 100g goat cheese
• 1 pomegranate
• 50g walnuts
• Balsamic cream

Instructions for our baked pumpkin recipe

First let’s start with the basis of the recipe:
The pumpkin. Prepare the pumpkin by washing it, halving it and removing the seeds. Cut the pumpkin into even slices or cubes using a chef's knife, Santoku knife or Nakiri knife, depending on your preference. Be careful of the pumpkin's hard skin, as injuries can easily occur here. It is best to use a Damascus knife from JAPANCUT for this, as you won't slip with a sharp knife. Blunt knives are the biggest risk of injury in the kitchen. Drizzle the pumpkin slices lightly with olive oil and season with salt and paprika powder.
Preheat the oven to 200°C and bake the pumpkin for 20-25 minutes until soft and golden brown. Depending on the size of the slices, the baking time may vary.

Kitchen tip: You can also wash the pumpkin seeds, let them dry and roast them in a pan or oven to make your own pumpkin seeds.

While the pumpkin is in the oven, you can prepare the pomegranate seeds. To do this, halve the pomegranate with a Japanese knife and gently tap it with a wooden spoon over a bowl to extract the seeds. Be careful here, the pomegranate can splatter easily. Wash the mixed salad and pat it dry. In a bowl, mix the salad with olive oil, salt and pepper.

Once the pumpkin and pomegranate seeds are ready, you can serve the dish. Place a portion of salad on a plate. Place the baked pumpkin slices on the bed of salad and drizzle with balsamic cream. Finally, break the goat cheese into pieces and place it on the pumpkin and garnish the whole thing with pomegranate seeds and a handful of walnuts. Season to taste with freshly ground black pepper.

Enjoy this dish as a warm starter or a light main course. It is perfect in autumn due to its seasonality and is the perfect way to usher in the cooler seasons. Enjoy your meal!