Filled and Baked Hokkaido Pumpkin with Peach and Potatoes

Summary

Ingredients

• 1 pumpkin (se) (Hokkaido)
• 4 chicken breast fillet (s)
• 1 peach (s), ripe
• 0.25 liter ¼ red wine, dry
• 0.5 teaspoon ½ tomato paste
• 80 g cheese, rated
• 1 shallot (s)
• 1 pinch (s) cayenne pepper
• salt
• 2 medium potato (s), waxy

Print Recipe Pin Recipe

Instructions

1. Wash the chicken breast fillets, pat dry, place in a sealable bowl and pour the red wine over them. Let it brew for 1/2 day (longer is always possible, of course).
2. Preheat the oven to 180 degrees circulating air. Halve the pumpkin diagonally, cut off a slice at the top and bottom so that you can put the two halves in place without help. Hollow out the pumpkin halves so that an approx. 5 mm wide edge remains. Finely chop the pulp. By the way, the kernels can be roasted deliciously, so they don`t have to be disposed of.
3. Scald the peach briefly in boiling water, peel off the skin and dice the pulp. Finely dice the shallot and fry in a high pan. Roughly dice the chicken breast fillets, add, fry briefly, remove and set aside. Peel the potatoes, dice them finely and fry them in the pan.
4. Add the peach and pumpkin cubes and let them boil down nicely. Deglaze with red wine and tomato paste and reduce again. Season with salt and cayenne pepper and remove the pan from the heat. Add the meat.
5. Fill everything into the pumpkin halves and place in the oven for about 20 minutes. Then sprinkle the grated cheese on top and bake for another 10 minutes. The pulp of the pumpkin now has a slightly firm consistency. If you prefer it as Mus, you should increase the cooking time in the stove by approx. 10-15 minutes.
6. Instead of potatoes, the Greek noodles are also very good here.