Whole Baked Pumpkin with Filling

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

1. Prepare the food you need. Wash and peel mushrooms and onions. The pumpkin also needs to be washed outside and wiped dry.
2. Coarsely chop the onion and mushrooms and fry until half cooked in vegetable oil. Season with salt and pepper to taste.
3. Peel potatoes, cut into small pieces and boil in salted water until half cooked. Drain the water.
4. Cut off the lid of the pumpkin. Use a spoon to remove the insides, slightly peeling off the fibrous layer.
5. Fill the pumpkin with the filling, alternating layers: potatoes, mushrooms with onions, potatoes, mushrooms and onions.

   

6. Pour a glass of boiling water or water from boiling potatoes (bring it to a boil beforehand).
7. 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.
8. 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!