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Whoever says autumn says pumpkin and we might as well tell you that there is something to have fun in Canada. I can’t really tell you which I prefer, but the delicate (delicate) squash holds a nice spot on my list because the skin is edible and its flesh has a sweet, nutty flavor!
Print the recipe
Delicate pumpkin stuffed with pork, kale and walnuts
Perfect fall recipe – comforting and full of flavor!
| Preparation time | 30 minutes |
| Cooking time | 45 minutes |
Instructions
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Preheat the oven to 200°C,
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Cut the pumpkin in half lengthwise, remove the seeds with a spoon,
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Arrange the pumpkin on a baking dish, season with salt and pepper and pour over a teaspoon of olive oil,
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Cook for 20-25 minutes, the pumpkin must be tender, check with the tip of a knife,
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While the pumpkin is cooking, prepare the filling: chop the garlic and onion,
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Heat a teaspoon of olive oil in a pan over medium heat and add the garlic and onion, cook for 2-3 minutes, stirring occasionally.
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Add the minced meat until cooked,
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Add kale sprouts (or spinach) and grilled corn; and cook until the spinach has softened,
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Finally, add the grated cheddar or gruyere and let it melt into the filling, season with salt and pepper,
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Transfer and distribute the filling on each half of the pumpkin,
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In a small bowl mix the breadcrumbs, chopped walnuts and grated parmesan,
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Sprinkle each stuffed pumpkin,
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Bake for a further 15 minutes until hot and the crust is golden.
Notes
- For a vegetarian alternative, replace the meat with a mix of white beans, red beans, etc., lentils or small vegetables with quinoa or bulgur.
- To serve, you can sprinkle with a few chilli flakes.
- Serve with a plate of young sprouts.
⬆️🇫🇷
Autumn means pumpkin, I love them and the many varieties that exist! At the top of my list, I would say mild pumpkins, you can eat the skin so without peeling them and they have a nice nutty flavour!
Print the recipe
Delicate stuffed pumpkin
Just an autumn wonder!
| Preparation time | 30 minutes |
| Cooking time | 45 minutes |
Instructions
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Preheat the oven to 200°C (400°F),
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Cut the courgettes lengthwise and extract the seeds from each half of the pumpkin,
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Place on a baking tray and sprinkle salt, pepper and 1 teaspoon olive oil,
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Cook for 20-25 minutes, the pumpkin should be soft to the touch,
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While the pumpkin is cooking, prepare the filling: chop the garlic and onion,
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Heat 1 teaspoon of olive oil in a non-stick pan over medium heat and add the chopped garlic and chopped onion to the pan, leave to cook for about 2-3 minutes, stirring,
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Add the minced meat and cook,
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Add the kale (or spinach) and toasted corn to the pan and cook until the spinach is wilted,
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Finally, add the grated cheese and let it melt, add salt and pepper to your liking before pouring the filling into each pumpkin half,
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In a small bowl, combine the breadcrumbs, chopped pecans and parmesan,
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Sprinkle evenly over each squash,
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Bake for 15 minutes until heated through and the cheese crumble is golden brown.
Notes
- For a vegetarian solution, replace the minced meat with a mix of beans – white lentils, red black lentils, etc. or a mix of vegetables and quinoa
- For serving you can sprinkle some chilli flakes and more parmesan.
- Serve with a mixed green salad.
