Oven-baked stuffed pumpkin
1 View
3 months ago
1 View
3 months ago
@elisakocht
This recipe is automatically translated for you.
Pumpkin season is in full swing - and what could be better than an oven-baked, stuffed pumpkin? My personal favorite is the Hokkaido, because it's not only delicious, but also super easy to process thanks to its edible skin. Normally, pumpkin often ends up in soup in autumn, but this time it went straight into the oven. It was filled with a creamy mixture of leek, leek and camembert... simply heavenly!
Information
Ingredients
- Hokkaido Kürbis
1
- Leek
1
- Broccoli
300 grams
- Butter
2 tablespoons
- Milk
8 tablespoons
- Camembert
100 grams
- Hazelnuts
1 handful
- Fine Rye Bread
2 slices
- Parsley
Instructions
Prepare the pumpkin
Halve 1 Hokkaido pumpkin, remove the seeds and cut a thin slice off the round side so that it stands stably in the casserole dish.
Fry the vegetables
Cut 1 large leek into slices and divide 300 g broccoli into florets.
Heat 1 tbsp butter in a pan and sauté the leek and broccoli in it.
Make the filling
Cut 100 g camembert into cubes.
Add the camembert to the vegetables in the pan after about 2 minutes and mix everything well.
Let the mixture simmer until a creamy mass is formed.
Fill the pumpkin
Place the prepared pumpkin halves in a baking dish and fill them with the creamy vegetable mixture.
Add nuts
Roughly chop 1 handful of hazelnuts and sprinkle them over the filling.
Bake
Preheat the oven to 180 °C (top/bottom heat) and bake the stuffed pumpkin halves for 40 minutes.
Prepare wholemeal bread crunch
Cut 2 slices of wholemeal bread into cubes.
Fry the bread cubes in 1 tbsp butter in a pan until crispy.
Arrange
Remove the pumpkin halves from the oven.
Top them with the crispy wholemeal bread cubes.
Finally, garnish the dish with freshly chopped parsley.