Fall is finally here, and I couldn’t be happier!
I need something comforting, warming, and nutritious to get me through these fall nights. Something that can be made in the blink of an eye.
This dish, an oven-baked stuffed Hokkaido pumpkin, ticks all my boxes.
Not only is it delicious, it’s also easy to make, budget-friendly, versatile, and a great way to use leftovers.
I’ve been making my pumpkins with a portion of leftover classic bolognese, but the next time I have some chicken or beef stew on hand, I’m going to try that as well.
I think you can stuff them with whatever you want. But a juicy portion of meat would be my preferred stuffing.
So join me in trying this delicious and nutritious comfort food as we welcome it in the golden (and bronze) season.
I promise you that it will taste even better if you enjoy it on the couch in front of the candlelight 🙂
Stuffed Hokkaido Pumpkin
- 2 small/medium hokkaido pumpkins, or one large approx. 1-1,5 kg in total
- 1 portion (maybe around 3 cups / 750 g) of leftover stew or bolognese
- 200 g grated firm cheese, as prima donna, gouda or your favourite melty cheese
- Preheat your oven to 175 ºC/350 ºF (fan). Cut your pumpkins into halves, remove the seeds and place them face up on a lined baking sheet. In order to make them balance you can cut away a little piece on the curvy side. Fill up your pumpkin with leftover stew or bolognese, top it with plenty of grated cheese, place on a lined baking sheet and bake in the oven for 45 min – 1 hour – until the pumpkin is soft and tender and the cheese is golden.
- Serve the pumpkins with a dollop of cold yoghurt or creme fraiche and perhaps a little fresh and crispy salad.