Pumpkin with Orange Oil From the Steamer

For the pumpkin with orange oil, wash the pumpkin, cut in half, remove the seeds and the fibrous inside. Cut the flesh into slices about 2 cm thick.

Wash the orange, rub dry and finely grate the peel. Pluck and chop thyme leaves and mix with olive oil, orange zest, salt and pepper. Brush squash wedges on both sides with ¾ of the oil, place in an unperforated cooking container and cook (at 100°C for 12-15 minutes).

Meanwhile, clean arugula, pluck apart and divide among 4 plates. Place pumpkin on top, drizzle with remaining orange oil, spread goat cream cheese in small dumplings on top and serve.

Preparation Tip:

Hokkaido pumpkin is a small variety of pumpkin, whose thin skin, unlike most pumpkin varieties can be eaten. The flesh of the fruit has a nutty aroma and adapts to many tastes.

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