Roasted Pumpkin with Cottage Cheese and Mushrooms

1. 1 Pumpkinpack 1 kg ≈ $2.80 135 g
2. 2 Onions≈ $1.60 per kg 60 g
3. 3 Button mushrooms≈ $7.50 per kg 85 g
4. 4 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 115 g
5. 5 Eggspack 10 pcs ≈ $1.93 0.5 pcs
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Hard cheesepack 200 g ≈ $2.70 50 g
8. 8 Sunflower oil 10 ml
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut pumpkin¹ into 2 cm cubes and place in an oiled baking dish.

2. Slice onions² and mushrooms thinly. Sauté in a pan for 7 minutes until tender.

3. Spread the sautéed onions² and mushrooms over the pumpkin¹.

4. Mix cottage⁴ cheese with salt, pepper, minced garlic⁶, and a beaten egg until smooth.

5. Spread the cottage⁴ cheese mixture evenly over the vegetables. Coarsely grate cheese and sprinkle on top.

6. Bake at 200°C (390°F) for 50 minutes until the pumpkin¹ is soft and the cheese is golden.