A Recipe for Slow-cooked hokkaido pumpkin | Debic

Ingredients

• 1 Hokkaido pumpkin
• 60 ml olive oil
• salt
• pepper
• 1 l carrot juice (juicer
• 2 l vegetable demi-glace
• 500 ml Debic Culinaire Original
• 2 cinnamon sticks
• 20 g basil
• 20 g spinach
• 1 kg pumpkin
• diced
• 400 g Debic Culinaire Original
• 500 g onions
• chopped
• 200 ml white wine
• 100 ml white wine vinegar
• 100 g sugar
• 60 g olive oil
• 30 g black garlic
• 60 g pumpkin seeds
• roasted
• 1 kg butternut squash
• 50 ml olive oil
• 10 g grated ginger
• empty vanilla pod