Brussels Sprouts Baked with Pumpkin
Main Dishes | European cuisine
⏳ Time
45 minutes
🥕 Ingredients
6
🍽️ Servings
2
Description
The baking time for the pumpkin directly depends on the power and settings of the oven. Therefore, it is necessary to check the pumpkin for tenderness, as the results may vary with different appliances.
Ingredients
- Pumpkin flesh - 5 oz
- Frozen Brussels sprouts - 5 oz
- Ramiro peppers - 2 pieces
- Mozzarella Cheese - 5 oz
- Garlic - 4 cloves
- Sesame Seeds - to taste
Step by Step guide
Step 1
Place the Brussels sprouts in a pot of boiling salted water, cover with a lid, and cook over medium heat for 10 minutes.
Step 2
Cut the pumpkin into cubes.
Step 3
Set the Brussels sprouts aside.
Step 4
Pour water over the pumpkin, bring to a boil, reduce the heat to medium, and cook for 10 minutes.
Step 5
Remove the seeds from the peppers and chop them.
Step 6
Peel the garlic.
Step 7
Chop the garlic, but do not mince it too finely.
Step 8
Drain the water from the pumpkin.
Step 9
Place the pumpkin in a heatproof dish.
Step 10
Cover with foil, shiny side down.
Step 11
Put the pumpkin in a preheated oven at 320°F for 15 minutes.
Step 12
Add the Brussels sprouts to a hot skillet with oil and sauté over high heat.
Step 13
After 3–5 minutes, stir and add the peppers.
Step 14
After 3 minutes, stir again and drizzle with lemon juice.
Step 15
After 2 minutes, stir again and add soy sauce.
Step 16
After 2–3 minutes, add the garlic to the vegetables and stir.
Step 17
Remove the pumpkin from the oven and check for tenderness with a fork. If the pumpkin is still hard inside, continue baking it in the oven for a while longer.
Step 18
Add the chopped mozzarella to the vegetables in the skillet 1–2 minutes after the garlic, and stir.
Step 19
Transfer the contents of the skillet to a serving dish.
Step 20
Top with the pumpkin cubes and mix.
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