Kürbis-Pfifferling-Pfanne / Squash-fallmushroom-pan

This recepie that a friend of mine brought to life has been dominating my menue since it got cold. We are already having pretty cold temperatures at night and though our days are still mostly sunny they’re chill and the leaves start turning their colors already. It’s fall and what better to eat than squash after a long hike or a workday at the market? I found this recepie to be supereasy and quick to make. Plus, you have a ton of variations on hand. Because it is fall right now there are a lot of mushrooms popping out all over the forests. One of them is called “Pfifferling” (Cantharellus cibarius). It is a bright yellow-orange mushroom that has a spicy edge to it. We do sell them at the market too, which is why I occasionally take some with me. Anyways they go well with pumkin. Especially with Hokkaido-Pumkin (Cucurbita maxima ‘Red Hokkaido’). pumkin2

You need (serves 3-4):

∗ 1 Hokkaido Pumkin, diced (leave the skin on! Its eatable.)
∗ 1-2 spring onions, finely cut
∗ 250 g Pfifferlinge
∗ 200 ml cream
∗ Salt, pepper, nutmeg to taste
∗ 2-3 branches of rosemary
∗ freshly grated parmesan cheese to serve

Optional: Gnocchi, noodles, rice or potatoes as side dish or mixed in with the stirfry.

Cut the pumkin in half, remove the seeds with a spoon and cut into half inch dices. Put a large pan or pot on the stove and heat some salted water in it. Put the pumkin in the saltwater and let cook for about 8-10 minutes untill soft. Drain the squash. Heat the pan again and fry the spring onions together with the mushrooms untill slightly brown. Then add the cream and spices. Let simmer with the rosemarybranches in it, till the cream thickened a bit. Add the pumkin. If you want to, you can add some cooked gnocchi or noodles to have a more filling dish. pumkin1

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