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Hokkaido pumpkin stuffed with sheep's cheese

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Ingredients for 3 servings:

  • 3 pumpkin(s) (Hokkaido), approx. fist size
  • 200 g sheep’s cheese (feta)
  • 3 pinches of salt
  • 3 pinches of pepper
  • 3 tbsp herbs, to taste
  • 3 tbsp olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the fist-sized pumpkins, cut them in half to create a base and a cap. Cut off a small amount of the bottom so the base will stay upright on the plate. Using a spoon, remove the pumpkin seeds from the cut-in pumpkin base/cap, leaving a hollow interior. Then pour olive oil into the base, top with the feta cheese, season with salt, pepper, and herbs, and put the lid on. Place everything in the oven at 180°C for 45 minutes, until the pumpkins are soft on the outside. Do a pressure test. Serve with white bread and Palatinate white wine.

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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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