Pumpkin with creamy cheese and bread filling and mixed salad

Ingredients for 2 servings:

• 2 patty pan squash(s), alternatively 2 small Hokkaido squash
• 2 bread rolls (the quartered pieces for the croutons)
• 200 ml crème fraîche
• 100 g Gouda, grated
• 2 spring onions
• 5 g fresh chives, half for topping
• Rolls (see filling)
• 1 tbsp olive oil
• 1 tbsp paprika powder, hot
• ½ iceberg lettuce
• 100 g cherry tomatoes
• 2 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tbsp water
• 2 tbsp mustard (apple mustard)
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Instead of patty pan squash, you can also use Hokkaido squash or zucchini

Preheat the oven to 200°C fan/convection oven. Finely chop the chives. Finely slice the spring onions. Cut the tops off the pumpkins and also cut a small piece off the bottom to level them so they stay upright. Using a small spoon, carefully scoop out the flesh and seeds, leaving a 1cm wide edge. Cut the bread rolls into 1cm cubes. Quarter 10 of them again, as they will serve as croutons for the salad. Marinate these croutons with olive oil and paprika powder and place all the bread cubes, including the pumpkins, on a baking tray. Roast the pumpkins for 10 minutes in the first baking step, then remove the bread after 5 minutes. Fry the spring onion rings in a pan with a little oil for about 5 minutes. Set the small bell pepper croutons aside for the salad. In a large bowl, combine the larger bread cubes with the spring onion rings, crème fraîche, cheese, and half of the chives, and season with salt and pepper. Remove the pumpkins from the oven after 10 minutes and fill the hollowed-out pumpkins with the bread and cheese mixture. Press down a little if necessary to ensure a sufficient amount of filling fits in. Bake the stuffed pumpkins in the oven for another 15 minutes. During this time, quarter the cherry tomatoes. Finely slice the iceberg lettuce. In a small bowl, combine a dressing made from olive oil, vinegar, mustard, and water, and season with salt and pepper. Shortly before the end of the second pumpkin cooking time, dress the salad and scatter the paprika croutons on top. Arrange the salad with the stuffed pumpkins on a plate and top with the remaining chives.