St. Martin's Rolls with Pumpkin and Walnut Spread
A hearty pumpkin and walnut spread on warm rolls, perfect for St. Martin's Day. It can be prepared the evening before and quickly spread onto the rolls in the morning.
By yumbelo · 4 servings · 35 minutes
Ingredients
- 400 g Hokkaido pumpkin
- 1 pc Onion
- 1 pc Garlic clove
- 2 tbsp Olive oil
- 1 bunch Thyme
- 60 g Walnut kernels
- 250 g Low-fat quark
- 1 tsp Lemon juice
- Salt
- Pepper
- 4 pc Wholemeal bread rolls
Method
- Preheat the oven to 180 °C top and bottom heat. Deseed and peel the pumpkin and cut it into small cubes. Peel the onion and garlic and finely dice them.
- Heat the olive oil in a pan and sweat the onion and garlic over medium heat until translucent. Add the pumpkin cubes and half of the thyme leaves and cook covered for about 12 minutes until soft, stirring occasionally.
- Coarsely chop the walnut kernels and toast them briefly in a dry pan until fragrant. Set a few walnut pieces aside.
- Remove the pumpkin mixture from the heat, purée finely with an immersion blender and let cool. Then stir in the quark and season with lemon juice, salt and pepper. Fold in the remaining walnuts.
- Halve the rolls and bake them in the oven for about 5 minutes until warm and crispy.
- Spread the spread generously on the warm roll halves, sprinkle with the remaining walnut pieces and the rest of the thyme, and serve immediately.