End of September is a special time for me because I finally accept that summer is over and autumn has come. Even though I try as often as possible to not wear socks ( hello cold!), but I don’t resist anymore to include roast pumpkin into my menus.
The topping of prawns, finely cut tomatoes, fresh goat cheese and white wine complemented perfectly the fine chestnuttiness of the sweet dumpling.
Sweet Dumpling, oven-roasted with prawns, tomatoes, goat cheese and white wine
1 sweet dumpling, cut into 4 slices
250g prawns, peeled
2 -3 tomatoes
50g fresh goat cheese
1 glass of white wine
2 cloves garlic, finely chopped
a few sprigs of flat-leaved parsley, finely chopped
herbal sea salt
freshly ground black pepper
Distribute the sliced pumpkin slices onto an ovenproof dish, sprinkle with olive oil and herbal salt and put it into the oven for 20 minutes at 200°C.
Meanwhile combine carefully the prawns, the finely cut tomatoes, the garlic, the fresh goat cheese and the white wine. Add the chopped parsley and season the mixture with sea salt and pepper.
Spread the prawn-tomato-cheese mixture onto the golden brown pumpkin and put it back into the oven for 5 minutes or until the prawns have changed their colour and the goat cheese has melted.
The sweet dumpling can be eaten with the skin and it is very filling.