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Rösti (meaning "roast" or "grill") is a traditional Swiss German dish of grated potato shaped into patties and panfried. I’ve flavored this rösti with Savoy cabbage and delicate seasonings and it goes wonderfully with the sweet and buttery glazed pumpkin.

Pumpkin:
2 cups (500 mL) pumpkin, skin on and cut 1 inch (2.5 cm) wide and 3 inches (7.5 cm) long
1/4 cup (60 mL) maple syrup
1 Tbsp (15 mL) butter, melted, or extra-virgin olive oil
1 tsp (5 mL) ground cinnamon

Rösti:
2 cups (500 mL) Savoy cabbage, finely shredded
2 large russet potatoes, grated
1 free-range egg
1 clove garlic, minced
1/4 cup (60 mL) shallot or onions, chopped
Pinch ground nutmeg or cloves
1 Tbsp (15 mL) pink peppercorns
Herbamare, to taste
1/4 cup (60 mL) extra-virgin olive oil

Preheat oven to 190°C (375°F).

Place pumpkin in baking dish, drizzle with maple syrup and butter then sprinkle with cinnamon. Bake in the oven for 15 to 20 minutes or until the maple syrup crystallizes and the pumpkin is golden brown.

In the meantime, thoroughly combine all the rösti ingredients except the oil. Shape the mixture into patties. In an ovenproof pan, heat oil over medium heat and sauté the patties one or two minutes on each side or until golden. Place the pan into the oven and bake for 10 minutes longer.

Place pumpkin onto plates, arrange rösti around it and serve. Serves two.

Source: alive #216, October 2001