John Myers
Stuffed Hokkaido Pumpkin
The perfect stuffed hokkaido pumpkin recipe with a picture and simple step-by-step instructions.
- 1 Pc. Hokkaido pumpkin
- 200 g Mixed minced meat
- 1 disc Toast
- 1 Pc. Potato
- 1 Pc. Diced onion
- 200 ml Cream
- 2 tbsp Tomato paste
- 2 Pc. Diced tomato
- 1 pinch Chilli powder
- 1 tsp Sugar
- 1 pinch Dried basil
- 1 pinch Dried marjoram
- 60 g Grated pecorino
- 1 tbsp Mung bean sprouts
- Salt and pepper
- Soften the toasted bread in cream. Peel and grate the potato. Put the cream in a saucepan and squeeze out the toast. Preheat the oven to around 180 ° C.
- Add the grated potato, minced meat, onion, mung bean sprouts, half of the cheese, salt, pepper and herbs to the toast. Mix well, cut the pumpkin in half, remove the seeds and fill with the minced meat mixture. Place the pumpkin halves in a baking dish.
- Bring the cream, tomatoes, tomato paste, salt, pepper, chilli powder and sugar to the boil. Pour this sauce over the pumpkin halves and sprinkle with the remaining cheese. Bake in the oven for 50 minutes. (Depending on the furnace)
- 4th side dish as desired. We hope you like it as much as we do.
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