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Stuffed Baked Pumpkin

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Ingredients

Adjust Servings:
1 Medium pumpkin
2 spoons extra virgin olive oil
for season salt
pepper
thyme
200 ml cream
3/4 slices bread
150 g provolone cheese
150 gr gorgonzola
grated parmigiano

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Stuffed Baked Pumpkin

Cuisine:

It is very scenic!

  • Serves 4
  • Medium

Ingredients

Directions

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If you find small pumpkin they are perfect for making one each!

 

 

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Steps

1
Done

The quantities of the ingredients for the filling are indicative because they can change depending on the size of the pumpkin.
Dig your pumpkin. It is important to try to do it in the most delicate way possible, so as to obtain a shell that has a homogeneous thickness on all sides.
Cut the top cap, which must be kept aside as it can be used as a lid during cooking . Eliminate seeds and internal filaments. By digging it with a spoon, take a large part of the pulp.
Then marinate your pumpkin with thyme, salt, pepper and extra olive oil. Mix well in a bowl, to ensure that the salt dissolves completely.
Brush the bottom and inners walls of your pumpkin with the flavoured oil. Then close it in a food bag and let it rest in the fridge for at least 2/3 hours.
Meanwhile cut bread into cubes. Also cut the pumpkin pulp, provolone and gorgonzola into cubes.
Remove pumpkin from the fridge.
Spread with cream the bottom.
Add a few cubes of pumpkin pulp, provolone and gorgonzola, sprinkling with pepper.
Finish with grated parmigiano, and chopped thyme.
Continue with others layers of bread, pumpkin and cheese until the shell is filled, leaving only the space for the lid (the cap aside).
Arrange your filled pumpkin on the baking tray line with baking paper.
Put it in the lowest level of the oven, preheated to 160* for about 2 hours.
Serve hot, remove the lid and with a ladle dig the walls of your marinated pumpkin... delicious!

Annapaola

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