Pumpkin stuffed with vegetables
Votes: 1
Time: 2 hours 20 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Baked whole pumpkin stuffed with kale.
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.
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:
- 2 pumpkins sizes from 900 g to 1.3 kg.
- 4 tbsp (60 g) butter
- 1 small onion, diced
- 1 tomato, diced
- 1 chilli pepper, finely chopped and seeds removed
- 1 teaspoon chopped thyme
- 1 clove garlic, minced
- 4 green onions, chopped
- 450 g frozen kale
- 1 cup of concentrated milk
- A pinch of grated nutmeg
- 4 tbsp. breadcrumbs
- 1.5 tbsp. grated cheddar cheese
- 2 tbsp. l. grated parmesan
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Recipes with similar ingredients: pumpkin, leafy cabbage, cheddar cheese, Parmesan cheese, breadcrumbs, tomatoes, chili pepper, onions, garlic, concentrated milk, nutmeg, thyme
Cooking the dish according to the recipe:
- Preheat oven to 190°C. Cut off 5 cm of the pumpkin tops and set aside. Scrape out the seeds.
- Melt 2 tablespoons (30 grams) butter in a large skillet over medium heat. Add the onion, tomato, chili pepper, thyme, and garlic and cook, stirring, until the onion is tender, about 5 minutes. Add the green onions and kale, along with 1 1/4 teaspoons salt, and cook, stirring, until the kale is tender, about 15 minutes. Add the evaporated milk and nutmeg and bring to a simmer.
Add 2 tablespoons breadcrumbs, cheddar cheese, and the remaining 2 tablespoons butter and cook, stirring, until the cheese is melted and the mixture has thickened slightly, about 2 minutes. Place the pumpkin in a 9 x 13-inch baking dish and fill with the cabbage mixture. - Combine the remaining 2 tablespoons of breadcrumbs with the Parmesan cheese. Sprinkle over the filling. Add a splash of hot water to the baking dish. Cover with foil and bake until the pumpkins are tender, about 1 hour 15 minutes. Remove the foil and continue baking until the filling is browned and bubbling, about 30 minutes more. Let cool for 5 minutes, then scrape out the pumpkin flesh and toss with the filling.
Recipe Stuffed pumpkin with goat cheese and mushroom filling.
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