Pumpkin Baked À La Tuscany

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 1 Hokkaido pumpkin (se), approx. .3 - .5 kg gross weight
  • 2 cans tomatoes, chunky, approx. 400 g, or fresh tomatoes, peeled, diced
  • 400 g whole wheat pasta, e.. spahetti
  • 300 g zucchini
  • 60 g olives, black
  • 2 tablespoon olive oil
  • 1 ½ tablespoon ginger root, freshly grated
  • 2 tablespoon basil, dried
  • 1 tablespoon thyme, dried
  • 1 tablespoon rosemary, dried
  • 2 teaspoons spice mix (Arrabiata) if required
  • 2 teaspoons, heaped pepper, freshly ground
  • 2 cloves garlic
  • 2 teaspoons sea salt
  • 1 pinch (s) cane sugar or a little honey
  • 2 teaspoons balsamic vinegar
  • 100 g soy sour cream (sour cream alternative) or sour cream, alternatively diced mozzarella
  • Sea salt, for rubbing in
  • Olive oil, to be drizzled on
  • Basil, fresh, for garnish
Pumpkin Baked À La Tuscany
Pumpkin Baked À La Tuscany

Instructions

  1. The edible Tuscan packaging. A feast for the eyes for guests!
  2. Preheat the oven to 200 ° C top / bottom heat.
  3. Wash and dry the pumpkin. Cut off the top like a lid and brush the cut surface with olive oil, then put the lid back on. Place the pumpkin and the seeds on baking paper and place in the hot oven for approx. 45 minutes until it is soft.
  4. Dice zucchini, grate ginger, dice tomatoes, dice olives, chop garlic. Heat olive oil in a saucepan and fry the zucchini, ginger and garlic for approx. 2 - 3 minutes. Add the tomato cubes and season everything with the spices, balsamic vinegar and herbs.
  5. In the meantime, cook the whole wheat pasta in salted water according to the instructions on the packet until al dente.
  6. Carefully remove the pumpkin from the oven and remove the lid with a knife. Remove the kernels with all the threads and then brush them through a fine sieve. Scrape this pumpkin puree from the underside of the sieve into the zucchini sauce. Now carefully scrape out as much pumpkin meat as possible with a spoon. Be careful that the outer wall does not become too thin and crack. Stir all of the pumpkin flesh into the zucchini sauce. Now add soy sour cream or sour cream or mozzarella cubes and fold in.
  7. Rub the inside of the pumpkin with salt and olive oil. Place the pumpkin in a bowl and add the sauce to the pumpkin. Put the pumpkin lid on top and spread the rest of the sauce around the outside. Serve the pasta and pumpkin garnished with basil leaves.
  8. Put everything back in the switched off oven to keep the residual heat warm until serving.
  9. Tips: Possibly serve with grated cheese for non-vegans. Hokkaido can be eaten with its shell.

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