The cool season has begun, and with it, red wines such as our Blaufränkisch are coming back into the spotlight. It goes perfectly with many autumn dishes, which is why we have put together a special edition with a recipe tip. The bottles will soon be available in many organic grocery stores in Germany. Everyone else can of course also get the wine, just without the neck hanger. Never mind, we are publishing the same recipe here for you to try out and enjoy!
Ingredients for 2 people
1 small Hokkaido pumpkin, 150g feta cheese, 2 teaspoons honey, 3 tablespoons olive oil, thyme, rosemary, salt, and pepper.
Preparation
Wash the pumpkin, remove the seeds and cut into slices. Wash the herbs and chop finely. Preheat the oven to 180°C (top and bottom heat). Mix the herbs with olive oil, salt and pepper, add the pumpkin slices and mix well. Place everything in an ovenproof dish, sprinkle the feta crumbs over the pumpkin, drizzle everything with honey, place in the oven and bake for about 20 minutes until golden brown.
Enjoy with our Blaufränkisch.
Baked pumpkin with feta and a glass of Blaufränkisch
