Pumpkin Columns with Apple Vinaigrette

Yes Pumpkin season had started. It's not that I have waited for it nervously, but glazing at the shelf in the supermarket I couldn't stop myself and got one. Especially after I've been sick for at least one week with stomach-digest-problems and worst such horribly stomachpain. 

First pumpkin for this year..... and probably not the last one. Pumpkins are healthy and with lots of vitamins and not much calories. 

My first "normal" dish since a week. (The past week I've only eaten rusk dipping in vegetable broth and rice slime. Breakfast helds millet gruel lightly sweetend). 

So you see I've been graving for normal food and VEGETABLES AND FRUITS. But I wanted to keep it low, not overstressing my stomach too much for first. 

Anyway, guess you never appreciate a dish in from of you more than being after sick. And everytime I remind myself that there are so many people out there in the world not having the opportunity to choose what to eat. So be allways gracefull what you got in front of you on your plate......

LOVE, PEACE AND HAPPINESS TO EVERONE

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Pumpkin Columns with Apple Vinaigrette



4 Portions

Ingredients:
1 Hokkaido-Kürbis (1 kg)
1 El Öl
rough Seasalt
some grounded pepper
1  red  Apple
4 Tbsp. Lemonjuice
2 Tbsp. Agavesauce
Salt
3  spring onions
2 Tbsp. Pumpkin seed oil or normal oil

Direction:

Halve the pumpkin, core, and cut into 8-10 columns. Brush the columns with oil, place on a baking tray with baking paper and season with sea salt and pepper. Put in the preheated oven up to 200 C° on the 2nd track from the bottom and bake 25 to 30 minutes.

From the Apple remove core housing, cut into slices, then into cubes. Mix 4 tbsp lemon juice, Apple juice, water, salt, pepper. Brush spring onion, and cut white and light green in discs and stir in.

When done remove the Pumpkin columns out of the oven. Into the vinaigrette stir in pumpkin seed oil and serve with the pumpkin columns. Or sprinkle the vinaigrette right over the columns and serve it then.