Stuffed pumpkin

December 7, 2020

1:00 hour

easy

4

There is no doubt that chilly days have arrived here. A warm, comfort and tasty dish sounds perfect for this weather. This stuffed pumpkin with veggies and cheese is delicious, nutritious, comforting and easy to cook.

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Ingredients

Adjust Servings

	2 Butternut squash pumpkins
	1 courgette (zucchini)
	1 red onion
	1 green capsicum
	1 carrot
	1 leek
	2 spring onions
	150 grs mozzarella cheese
	100 grs grated parmesan cheese
	Extra Virgen Olive Oil (EVOO)
	A pinch of herb sea salt
	A twist of ground black pepper
	1 tsp garlic powder
	1 tsp chilli flakes

Directions

1.

Prepare oven and roast pumpkin

Preheat oven 180°C. Cut the pumpkins in halves and put cut side up on a baking tray with a drizzle of EVOO. Roast for about 40 minutes or until tender.

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2.

Cut and cook veggies

While the pumpkin is in the oven, chop in brunoise (small dices 3 mm) and sauté the rest of the veggies on a pan with 2 tbsp of EVOO, until slightly golden.

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3.

Mix pumpkin flesh with the rest of ingredients

When the pumpkin is cooked, remove the flesh and the seeds (keep them) and add the flesh to the sauteed vegetables. Mix and season with herb sea salt, 2 tbs parmesan cheese, 1 tsp chili flakes, 1 tsp garlic powder and a twist of pepper.

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4.

Stuff pumpkin halves and grate

Now is time to stuff the pumpkin halves, sprinkle with mozzarella and parmesan cheese and take them to the oven to grate for about 10 minutes or until everything is hot and golden. Place also the pumpkins seeds on the tray to make them crispy. Remove from the oven and add a few roasted pumpkin seeds and the spring onions on top of the stuffed pumpkins and serve.

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