250 g penne pasta (wholemeal pasta is also really nice in this dish)
75 gr Manchego cheese
Land cress or spinach (optional)
How to prepare it
Preheat the oven to 200 °C. Cover a baking tray with baking paper.
Wash the pumpkin clean under running water and cut it in half. Remove the seeds with a spoon. Grate or chop the ginger and stuff the pumpkin with it.
Squeeze the juice of the orange and lemon and mix it in a bowl with the honey.
Sprinkle the pumpkin with finely ground cinnamon, a pinch of sea salt, and pepper.
Bake the pumpkin for 20-30 minutes until the flesh is soft. Then take the pumpkin out of the oven.
In the meantime, simmer the orange-lemon-honey mixture on low heat for five minutes. Then turn off the heat. Scoop the flesh of the pumpkin out of the peel with a spoon. Then mash it with a hand mixer until completely smooth and mix with the citrus-honey mixture. Season the jam with sea salt, pepper and optionally some cinnamon and ginger.
Cut rough slices of Manchego cheese with a cheese slicer and set them aside.
In the meantime, cook the pasta in a pan with plenty of water seasoned with a teaspoon of sea salt until done. Drain the pasta. Don’t rinse the pasta, but put it into a serving dish and stir in two tablespoons of pumpkin jam.
Decorate the pasta with red pepper strips and Manchego cheese.
Make pumpkin jam for more than one day by multiplying the recipe several times. The jam has a shelf life of at least one month when it is being kept in the fridge. Optionally roast pieces of orange in the oven at 200 °C for 15 minutes and decorate your pasta with it!
Preparation tip Use the pumpkin jam as topping for a sandwich or serve it with grilled chicken.
Optionally replace the cinnamon with a pinch of cardamom, so that it can be paired with a vegetable curry, for example.