in Recipes

Baked pumpkin with green spelt

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Ingredients for 2 servings:

  • 1 pumpkin(s), e.g. Hokkaido or the bulbous half of the butternut
  • 75 g green spelt
  • 200 g soft cheese (Bulgarian buffalo cheese) or feta cheese
  • 1 shallot(s)
  • Salt and pepper, black
  • Cayenne pepper
  • cumin
  • Parsley

Instructions

Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 40 minutes

vegetarian

Boil the green spelt for 10 minutes, then let it soak in hot water for about 20 minutes. Meanwhile, hollow out the pumpkin (the seeds can be removed from the flesh, dried, and used in salads). Remove the lid. Preheat the oven to 200°C (top/bottom heat). Cut the cheese into small cubes and finely dice the shallot. Mix with the green spelt, spices, and parsley. Pour the mixture into the pumpkin, cover, and bake on the middle rack of the oven for 40 minutes. The pumpkin should be soft but not fall apart.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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