Kitchen of fall: stuffed oven pumpkins
Ingredients (4 Persons):
4 ”clown” pumpkins/ 500g mixed minced meat (or Italian salciccia)/ 200g risotto rice/ 1 big onion chopped /1 old breadroll in small pieces/ 250ml white country wine/ small bunch of fresh thyme and sage chopped/ ground salt and pepper/ olive oil
Preparation:
1. Preheat oven (150 degree Celsius)
2. Remove the “head” of each pumpkin and the seeds and put the pumpkins on a tray. Put a little bit of oil on every pumpkin and season with ground salt and pepper. Bake the pumpkins in the oven for 20 min.
3. Prepare the stuffing by frying the chopped onion in a pan. When onion turns glassy add minced meat and fry until brown. Now add the rice, salt, pepper and wine. Bowl until rice is soft then add the fresh herbs and the little pieces of the old breadroll so the remaining moisture of the minced meat/rice mixture is soaked by the breadroll pieces.
4. Stuff the pre-baked pumpkins with the minced meat/rice mixture and put them into the oven for another 25 min.
A glass or two of white wine fits perfectly to this dish
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Although I have never heard of a “clown” pumpkin, I’ll try out your recipe this weekend. Maybe I can get them at whole foods even though I loathe shopping there. Thanks!
You can actually use every small eatable pumpkin for this recipe;-) Enjoy!
We did it last weekend! What a lovely dish, we used hokkaido pumpkins from farmers market. My hubby adores it (he said I’ll have to redo it before xmas). Thanks!