Pumpkin & Skyr

Serves

4

Ingredients

½ Hokkaido pumpkin
20 g butter
40 g blackcurrant
2 dl Nōrr Skyr
40 g pumpkin seeds

Rinse the pumpkin but leave the skin on, slice it into thick slices. Place a pan on the stove on high heat, when very hot, put on the slices of pumpkin, add butter when the pumpkin has dark golden color on both sides. Pull the pan of the heat and add blackcurrant to the warm pan. Season the pumpkin with salt.

Roast the pumpkinseeds on a dry pan until they “pop” and crisp up. Chop the seeds a bit.

Serve it all with the fresh skyr. Eat the pumpkins as a snack, appetizer or as a side for fish or chicken