Summary

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

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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.