Recipes

Pumpkin Cheese Spaetzle

Ingredients

4 Servings

12 oz Bechtle Spaetzle Farmer
7 oz onions
1 tbsp butter oil
salt, pepper
21.5 oz pumpkin (e.g. Hokkaido-Pumpkin)
2 tbsp oil Pumpkin Spice
1 cup single cream
¾ cup vegetable stock
9 oz grated cheese
nutmeg
2 tsp lemon juice chives for decoration

Preparation

Cook the Spaetzle according to packet instructions in plenty of boiling water with some salt until al dente.
For the onions peel them, cut in half and then in thin half rings. Heat the butter oil in a pan and cook the onions on medium-high heat until light brown. Season with salt and pepper.
For the cheese Spaetzle wash the pumpkin and slice into ½ inch dices. Heat up the oil in a pan and fry the pumpkin dice on all sides. Season with salt, pepper and pumpkin spice.
Meanwhile heat up the single cream and the vegetable stock in a pan. Then add the Spaetzle.
Sir in the grated cheese and the pumpkin dice.
Season with salt, pepper, nutmeg and lemon juice.
Serve with onions and garnish with chives as you like.

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