Pumpkin baked à la Tuscany

Ingredients for 6 servings:

• 1 Hokkaido pumpkin(s), approx. 1.3 – 1.5 kg gross weight
• 2 can tomatoes, chopped, approx. 400 g, or fresh tomatoes, peeled, diced
• 400 g wholemeal pasta, e.g. spaghetti
• 300 g zucchini
• 60 g olives, black
• 2 tbsp olive oil
• 1 ½ tbsp ginger root, freshly grated
• 2 tbsp basil, dried
• 1 tbsp thyme, dried
• 1 tbsp rosemary, dried
• 2 tsp spice mix (Arrabiata) if needed
• 2 tsp, heaped pepper, freshly ground
• 2 cloves garlic
• 2 tsp sea salt
• 1 pinch(s) of cane sugar, or a little honey
• 2 tsp balsamic vinegar
• 100 g soy sour cream (sour cream alternative) or sour cream, alternatively diced mozzarella
• Sea salt, for rubbing in
• Olive oil, for drizzling
• e.g. fresh basil for garnishing

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 1 hour 45 minutes

Italian stuffed Hokkaido, a feast for the eyes for guests and family

The edible Tuscan packaging. A feast for the eyes for guests! Preheat oven to 200°C (top/bottom heat). Wash and dry the pumpkin. Cut off the top like a lid and brush the cut surface with olive oil, then replace the lid. Place the pumpkin, seeds included, on a sheet of baking paper and place in the hot oven for about 45 minutes, until soft. Dice the zucchini, grate the ginger, dice the tomatoes, dice the olives, and finely chop the garlic. Heat olive oil in a pan and sauté the zucchini, ginger, and garlic for about 2-3 minutes. Add the diced tomatoes and season everything with the spices, balsamic vinegar, and herbs. Meanwhile, cook the whole-wheat pasta in salted water until al dente according to the package instructions. Carefully remove the pumpkin from the oven and remove the lid with a knife. Remove the seeds and all the threads and then pass them through a fine sieve. Scrape the pumpkin puree from the bottom of the sieve into the zucchini sauce. Then, using a spoon, carefully scrape out as much pumpkin flesh as possible. Be careful that the outer layer doesn’t become too thin and tear. Stir all the pumpkin flesh into the zucchini sauce. Add the soy cream or sour cream, or the mozzarella cubes, and fold in. Rub the inside of the pumpkin with salt and olive oil. Place the pumpkin in a bowl and pour the sauce into the pumpkin. Place the pumpkin lid on top and spread the remaining sauce around the outside. Serve the pasta and pumpkin garnished with basil leaves. Return everything to the switched-off oven to use the residual heat to keep it warm until ready to serve. Tips: For non-vegans, serve with grated cheese. Hokkaido can be eaten with the skin on.