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Stuffed Hokkaido pumpkin

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Ingredients for 4 servings:

  • 1 Hokkaido pumpkin(s), 25 cm diameter
  • 500 g minced meat, mixed
  • 100 g raw ham, sliced
  • 150 g cheese, grated
  • 1 vegetable onion(s)
  • 200 g tomato paste
  • 1 cup vegetable broth
  • Salt and pepper from the mill
  • Cayenne pepper
  • Soy sauce
  • Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Peel and chop the onion, and fry it in a pan with the minced meat. Season with salt, freshly ground pepper, cayenne pepper, soy sauce, and sugar. Then add the tomato paste and vegetable stock and simmer in the pan. Wash the pumpkin, cut off the top, and hollow out the pumpkin. Season the inside of the pumpkin with salt, freshly ground pepper, and cayenne pepper and line it with the raw ham. Next, fill the pumpkin with the prepared minced meat and cover with the cheese. Bake the pumpkin in the oven at 160 degrees Celsius (convection oven) for about 30 minutes.

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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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