Baked Pumpkin with Prosciutto and Arugula

For the baked pumpkin with prosciutto and arugula, first preheat the oven to 180 °C hot air. Cover a baking tray with baking paper.

Cut the large pumpkin into quarters. If using 2 smaller pumpkins, cut each in half. Scrape out the seeds.

Drizzle pumpkin with a little oil and place in oven for about 30 minutes, until tender.

In the meantime, wash and dry the arugula. Coarsely crumble the grissini. Shred the parmesan.

Remove the finished squash from the oven and drape the prosciutto nicely on top. Sprinkle Parmesan, arugula and grissini crumbs on top and drizzle with balsamic glaze.

Serve baked pumpkin with prosciutto and arugula.

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