Pumpkin squash stuffed with nuts and cheese
2 servings
120 minutes
Squash pumpkin stuffed with nuts and cheese is a dish that combines the tender sweetness of pumpkin, the crunchiness of nuts, and the spiciness of cheese. This recipe has roots in European cuisine, where pumpkin has long been used in casseroles and stuffed dishes. Baking gives the vegetable a caramelized flavor, while the nuts and cheese add depth and textural complexity. Honey, which finishes the dish, highlights the sweetness of the pumpkin and balances the taste. This dish is perfect for cozy autumn evenings or festive tables, filling the home with warmth and aromas of baked pumpkin and spicy spices. It can be served as a standalone dish or as a side to meat and poultry.
1
Cut the pumpkin in half lengthwise and scoop out the insides.
2
Put crushed garlic and butter into the indentation.
- Garlic: 1 clove
- Butter: 50 g
3
Brush with olive oil, season with salt and pepper.
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Bake in the oven at 190 degrees for 45–60 minutes. The pumpkin should be fully cooked and soft.
5
Lightly roast the nuts (walnuts or pecans) in a pan and chop them.
- Nuts: 80 g
6
Carefully scoop out the flesh of the squash, leaving 1 cm from the skin to maintain its shape.
7
Mash the pulp slightly and mix it with nuts, cheese (goat or blue, whichever you prefer), and cumin.
- Cheese: 200 g
- Caraway: pinch
8
Add a little more salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
9
Transfer the mixture back into the squash and drizzle with honey.
- Honey: 1 tablespoon
10
Return to the oven and bake for another 10 minutes.