Stuffed pumpkin Haninat

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 333, total fat 18 G., saturated fats 6 G., proteins 11 G., carbohydrates 34 G., fiber 3 G., cholesterol 23 mg, sodium 527 mg, sugar 1 G.

Honeysuckle pumpkin is similar in appearance to butternut squash, but it's sweeter, smaller, and has a thinner skin. It's perfect for a show-stopping dinner, where the halves are stuffed, baked, and served whole on a plate. Try this mushroom and cheese version, which can be served as a vegetarian main course or as a side dish with grilled steak.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 kg. Haninat pumpkins (6-8 pcs.), cut in half and seeded
6 tbsp. l. olive oil
220 g brown mushrooms, sliced
110 g kale, chopped (remove stems)
1 teaspoon chopped fresh rosemary
1 clove garlic, minced
Half a medium yellow onion, chopped
1/4 cup dry white wine
1 tbsp. frozen brown rice
170 g grated Gruyere

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: butternut squash, champignon mushrooms, kale, white wine, rosemary, brown rice, Gruyere cheese

Cooking the dish according to the recipe:

Position a rack in the center of the oven and preheat the oven to 425°F (220°C). Toss the squash with 3 tablespoons of olive oil and sprinkle with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Place the halves, cut-side up, on a rimmed baking sheet and roast until the squash is tender and golden brown in spots, 30 to 40 minutes.
Meanwhile, puree the mushrooms, cabbage, rosemary, garlic, and onion in a food processor until finely chopped but not pasty. Heat the remaining 3 tablespoons olive oil in a large nonstick skillet over medium heat and cook the mushroom mixture until the vegetables are tender and beginning to brown, 10 to 12 minutes; season with salt and pepper to taste.

Add the wine and scrape up any browned bits from the bottom of the pan with a wooden spoon; cook until all the liquid has evaporated. Add the rice and 1 cup of water and cook until the water has evaporated. Season with salt and pepper to taste.
Divide the filling among the pumpkin halves, spooning it into the cavities. Sprinkle the filling evenly with Gruyère. Bake until the cheese is melted and golden brown, about 10 minutes.

Categories: