Stuffed Hokkaido
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pumpkin (se), Hokkaido
- 500 g minced meat
- 3 celery stalks
- 250 g crème fraîche
- Tomato paste
- salt and pepper
- nutmeg
- olive oil
Print Recipe
Pin Recipe Instructions
- Cut into the pumpkin at the top so that a lid can be removed. Now hollow out the pumpkin with a spoon, so that all the seeds are removed and the firm pulp (which you may have scraped out with) keep, discard the rest.
- Preheat the oven to 180 ° C, salt the inside of the pumpkin and cook in a baking dish for 15 minutes.
- Meanwhile, fry the minced meat and possibly the pumpkin meat with olive oil, cut the celery into small pieces and add. When the minced meat is lightly browned, add the crème fraîche and tomato paste, season with salt, pepper and nutmeg and let simmer for another 5 minutes.
- After pre-cooking, the minced meat mass is poured into the pumpkin and the whole thing is cooked again in the oven for 25-30 minutes at 180 ° C (make a test with a knife) with the lid closed.
- This goes well with lamb`s lettuce or baguette. I would not recommend rice or similar side dishes, as the pumpkin itself is already filling.
- Tip:
- Instead of celery you can of course use any other vegetable (mushrooms, zucchini, aubergine ), depending on what you have there.
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