Kabuchi pumpkin bowls 

This dish is typically inspired by autumn. As there are many different kinds of pumpkinpumpkin aviable right now it is fun to opt for a somewhat more special kind than the average butternut pumpkin. The kabuchi pumpkin is a smaller Variaty which is very flavourful and sweet. Especially when you scoop out the pumpkin and roast it in the oven before stuffing it. The flesh of this colourful, orange vegetable will intensify and caramelise slightly making it tender and almost spoon able. It will literally become a scoopable, eatable bowl. First pretty heat the oven to 200 degree. Season the pumpkin first with the spices and place it on a backing tray in a preheated heated oven for 25 minutes. As the pumpkin would fall over if you were to serve the bowl by itself therefore it is clever to make a base of delicious stir-fried veggies with fresh fish. Grind the cauliflower into a rice like consistency. Use the kitchen blender for a quick preparation. Cut the spinach, fish And cilantro into small pieces. Stir-fry everything until the spinach was wilthed and the fish is starting to turn white. Chop up the tomato mix into random pieces. Season the salad with lime, some extra cilantro, sesame seeds, pepper and salt. Once the pumpkin is done plate a pile of green veggies and cauliflower rice on a place. Carefully transfer the pumpkin on top and add some of the cold salad in the bowl. This will make a beautiful mix of cold and hot elements. You can either serve it with a spoon or with a knife and fork. Festive fall!

Ingredients: 200 grams of kabuchi pumpkin, 150 grams of cherry tomatoes, 125 grams of cauliflower ,125 grams of plaice fillet, 125 gram of wild spinach, 15 grams of fresh cilantro, 1 lime, 1 tablespoon of dried seaweed, 1 teaspoon of wasabi seasoning, 1 teaspoon of sesame seeds, 1 teaspoon of black pepper, 1 teaspoon of sea salt.