Whole Baked Pumpkin with Filling
by Editorial Staff
Have you noticed that the dishes cooked in pumpkin are especially fragrant and tender? They have a delicate sweetish taste characteristic of a beautiful pumpkin. What does this dish look like? Just the queen of the table!
Cook: 2 hour
Servings: 2-3
Ingredients
- Pumpkin – 1 Piece
- Potatoes – 300 Grams
- Champignons – 200 Grams
- Onions – 1 Piece
- Sour cream – 3-4 Art. spoons
- Cheese – 50 Grams
- Salt – To taste
- Ground black pepper – To taste
- Vegetable oil – 2-3 Art. spoons
- Boiling water – 1 Glass
Directions
- Prepare the food you need. Wash and peel mushrooms and onions. The pumpkin also needs to be washed outside and wiped dry.
- Coarsely chop the onion and mushrooms and fry until half cooked in vegetable oil. Season with salt and pepper to taste.
- Peel potatoes, cut into small pieces and boil in salted water until half cooked. Drain the water.
- Cut off the lid of the pumpkin. Use a spoon to remove the insides, slightly peeling off the fibrous layer.
- Fill the pumpkin with the filling, alternating layers: potatoes, mushrooms with onions, potatoes, mushrooms and onions.
- Pour a glass of boiling water or water from boiling potatoes (bring it to a boil beforehand).
- Spread sour cream on top. Cover the pumpkin with a lid, wrap in foil and place in the oven for 1.5 hours. The baking temperature is 180 degrees.
- At the end of baking, remove the lid and sprinkle generously with cheese. Bring the cheese to melt and serve the pumpkin hot!
Bon appetit!
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