Glazed Butternut Squash

Halve the pumpkin and slice it into thin slices, best accomplished with the Fly Wheel Cut S from Darkline. The great aspect of butternut squash is that its skin is also edible.

Sauté the pumpkin in a pan with olive oil, and season with sugar and salt.

Add butter and cranberries, tossing them for 3-4 minutes.

To finish, flambé with our brandy.

Making the pumpkin cream is easy: Combine all ingredients in a bowl and mix until smooth. Season according to taste.

Now, slice the whole wheat bread thumb-thick and grill both sides to crispy perfection with olive oil.

The pumpkin cream comes into play next: Spread it on the bread, thick or thin, as per your liking.

To serve: Place the glazed pumpkin and fresh grated tomatoes and parmesan on top. Add Parma ham and basil to complete our perfect autumn snack.

Jürgen Gschwendtner wishes you success

• 1 small butternut squash
• 1 tsp granulated sugar
• 1/2 tsp salt
• Olive oil for frying
• A bit of butter
• 1 handful of dried cranberries
• A splash of brandy for flambéing
• 8 slices of Parma ham
• 1 tomato
• 1 pot of basil
• Parmesan for grating
• 4 slices of whole grain bread
• Olive oil

Ingredients for Pumpkin Cream:

• 3 tbsp crème fraîche
• 1 tbsp mayonnaise
• 1 tbsp pumpkin seed oil
• 1 pinch of salt and freshly ground black pepper