Stuffed Hokkaido Pumpkin
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pumpkin (se) (Hokkaido), approx. 600-700 g
- 200 g minced meat
- 1 leek
- 1 tomato (s)
- 1 handful parsley
- 2 cloves garlic
- 1 tablespoon tomato paste
- 2 tablespoon crème fraîche
- 100 g feta cheese
- Cayenne pepper
- salt
- butter
Print Recipe
Pin Recipe Instructions
- Cut off the lid from the pumpkin, scrape out the seeds and give away. Then scrape out the pulp except for a 1 cm thick wall and set aside. Pumpkin comes empty with the lid on for about 15 minutes in the 180 degree oven.
- In the meantime, cut the leek, chop the garlic, dice the tomatoes, fry the minced meat and very finely chopped pumpkin meat in the butter, when the meat is through add the vegetables, add the tomato paste and stir-fry for another 5 minutes. Stir in the cayenne pepper, chopped parsley, salt and creme fraiche. Then take the pumpkin out of the tube and pour in the mixture, always sprinkling a few small cubes of feta cheese in between.
- Put the lid back on the pumpkin and bake the whole thing again at 180 degrees for 20 minutes.
- Serving: Cut into 4 wedges (like a melon) and serve with a creamy chive sauce.
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