Curd and Pumpkin Spread

Name: Curd and Pumpkin Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 800 g butternut squash flesh; 4 tablespoons olive oil; salt; ground pepper; 2 tablespoons finely chopped coriander; 40 g pumpkin seeds; 250 g soft curd; artisan bread

4 SERVINGS

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INGREDIENTS

800 g butternut squash flesh
4 tablespoons olive oil
salt
ground pepper
2 tablespoons finely chopped coriander
40 g pumpkin seeds
250 g soft curd
artisan bread

INSTRUCTIONS

1
In a pan over medium heat, dry-roast the pumpkin seeds, stirring constantly, until golden. Then transfer them to a bowl and let them cool.
2
Preheat the oven to 180 °C.
3
Peel the pumpkin, cut it into 2 cm cubes, and place it in a bowl. Drizzle with 2 tablespoons of oil, add 3 pinches of salt, 2 pinches of freshly ground pepper, and mix thoroughly. Arrange the seasoned pumpkin in a single layer on a baking sheet and place it in the preheated oven for 30 minutes. Transfer the baked pumpkin to a bowl and let it cool.
4
Blend the cooled pumpkin with the remaining oil and mix with the curd and chopped coriander. Season with salt and pepper to taste and chill.
5
Before serving, sprinkle the spread with roasted pumpkin seeds.

Tip

You will need an immersion blender for preparation.

Roman Vaněk

Tip: For an especially delicate flavor, you can finish the sauce with a drop of lemon juice. Homemade spaetzle or wide noodles, which perfectly soak up the creamy sauce, are an excellent side dish.