Baked Pumpkin with Mascarpone

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine European
Servings (Default: 2)

Ingredients

  • 1 pumpkin (se) (Hokkaido)
  • 2 tablespoon olive oil
  • 150 g bacon (belly), diced
  • 2 cloves garlic, pressed
  • 2 tablespoon sage, chopped
  • 250 g mascarpone
  • 4 tomato (s), dried, finely chopped
  • 2 tablespoon parmesan
  • salt and pepper
  • Sage, for garnish
Baked Pumpkin with Mascarpone
Baked Pumpkin with Mascarpone

Instructions

  1. Halve the pumpkin lengthways and remove the seeds. Salt and pepper the pulp and place in a baking dish with the cut surface facing up. Drizzle with a little oil and bake in the preheated oven at 200 ° C for 45 minutes.
  2. In the meantime, roast the bacon for about 5 minutes. Reduce the heat, add the remaining oil and roast the garlic and sage in it for another 4-5 minutes.
  3. Take the pumpkin halves out of the oven and fill with the bacon mixture. Spread the mascarpone on top and sprinkle with the sun-dried tomatoes and parmesan. Bake in the oven for another 15-20 minutes until golden brown. Garnish with sage leaves.
  4. It goes well with toasted bread and a fresh salad.

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