Apples, Onions, Hokkaido squash, Garlic

• Turn the oven on at 200°C.
• Pour a glass (0.2l) of boiling water over dried tomatoes and soak for 5 minutes. 
• Peel and cut onions (half rings), hokkaido squash (wedges).
• Cut apples (in 2 horizontally), finely slice the fermented garlic cloves.
• Mix the hokkaido squash, the cut fermented garlic and the soaked dried tomatoes (KEEP the water for the onions) with 2 tbsp. of oil, a pinch of salt and put them in a large baking tray.
• Add the halved apples on the side of the same baking tray and bake in the oven all together at 200 degrees Celsius for 25 min.

⚠ The apple needs less time than the pumpkin, around 10-15 min.

Cut onions, chilli, fennel seeds

• In a pan, add the 2tbsp oil and briefly fry the chilli and fennel seeds with 1 tsp of sugar and salt. 
• Add the onion rings and gradually deglaze with the tomato soaking water.
• Reduce the heat and simmer over low heat for 10 min.

Jerusalem artichokes, cooked apples

• Brush and very finely slice the Jerusalem artichokes.
• When the cooked apples become soft, remove them out of the oven and leave that empty space next to the Hokkaido squash for Jerusalem artichokes.
• Mix Jerusalem artichokes with salt and 2 tbsp oil and spread them on a baking sheet, then into the oven for 10-15 minutes until light brown and crispy. 
• Core the apples and stuff them with the spicy onions just before serving.

Salat

• Wash and spin the lettuce.
• For the dressing, mix the 1 tbsp salad oil, vinegar, salt, pepper.

Hokkaido squash

Once the hokkaido squash slices are soft and the Jerusalem artichokes are crispy, serve together with the stuffed apples and salad.