Pumpkin Ragout with Goat Camembert and Pumpkin Ham

For the pumpkin ragout with goat camembert and pumpkin seed ham, first wash the pumpkin, peel if necessary (Hokkaido can be eaten with skin), remove the seeds and cut the pumpkin flesh into small pieces. Sauté the pumpkin pieces with the onion cubes in a little olive oil, deglaze with the apple juice and simmer until the apple juice is almost completely reduced. Season to taste with salt and pepper.

Wash the chard and remove the thick, white stems. Cut off 8 leaves. Sauté the chard in a little butter and season with salt, pepper and nutmeg, deglaze with a little water, remove from the pan and drain on a plate with kitchen roll.

Fry the goat camembert with a little oil in a pan until golden brown on both sides.

Arrange the pumpkin ragout in the middle of the plate and place the chard on top. Cut the fried goat camembert in half and place it on top of the chard. Finally, garnish with the pumpkin ham and some parsley. Serve the pumpkin ragout with goat camembert and pumpkin ham.

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