Ingredients list

1 baguette (long), 500g golden pumpkin (with skin), 250g mascarpone cheese, 50g dried cranberries, appropriate amount of thyme, 2 garlic cloves, 1 tablespoon of olive oil, appropriate amount of white pepper (freshly ground), appropriate amount of salt

Cooking steps

1/9

Pumpkin: Choose a medium-sized golden pumpkin Pumpkin has moderate sweetness and water content. Baguette: Try to choose original baguette, which can be cut into about 12 slices. Vanilla: Fresh thyme is usually sold in large supermarkets. If it is not available, you can use dry ingredients instead. Cheese: Choose mascarpone cheese that is milky, soft, and cost-effective.

2/9

Cut the baguette into 1.5~2cm thick slices with a diagonal knife; peel the pumpkin and cut it into square pieces; chop the dried cranberries and garlic; chop the thyme Thin leaves. Soften mascarpone cheese at room temperature.

3/9

Put the olive oil in a cold pan until it is 60% hot. Add the minced garlic and stir-fry over medium-low heat until fragrant.

4/9

Turn to medium high heat, add diced pumpkin, and stir-fry until soft and cooked. Do not cover the pot during this period to allow the water in the ingredients to evaporate naturally to avoid cooking into soggy pumpkin puree.

5/9

When the pumpkin is eight ripe, add cranberries and thyme and stir-fry evenly.

6/9

Finally add salt and pepper to taste, remove from the pot and set aside.

7/9

Take an oil-free and water-free pan and bake both sides of the baguette slices over medium-low heat until golden brown.

8/9

Spread softened mascarpone cheese on one side of the baguette slices.

The last step

Finally, scoop out the fried pumpkin cubes and serve.