Gorgonzola pumpkin with couscous filling - vegan

Time

Preparation time: 10 min.
Cooking or baking time: 1 hr.
Total preparation time: 1 hr. 10 min.

The Gorgonzola pumpkin can now be bought more and more often in supermarkets. I think it's nice to have a small whole pumpkin per person, which you then spoon out. The filling is of course important. Supposedly the gorgonzola gourd tastes slightly like its name gorgonzola, I think it tastes of pumpkin and a bit fresher than hokkaido squash.

Ingredients for two persons:

  • 2 gorgonzola pumpkins

For the filling:

  • 125g couscous
  • 1 onion
  • 1 clove of garlic
  • 2 tablespoons oil
  • 1 red pepper
  • 1 small zucchini
  • 2 tsp red curry paste
  • 6 soft apricots dried
  • 1 cup vegetable broth
  • chili powder

Preparation:

Preheat the oven. Prepare the couscous according to the package instructions. Cut a lid off the Gorgonzola pumpkin and scrape out the seeds and straw with a spoon. There should be a nice "hole" into which the filling comes afterwards. Replace the lid and cook in a preheated oven at 180 ° C circulating air for approx. 40 minutes. The pumpkin meat should now be quite soft, but still bite-proof.

While the pumpkin is smelting in the oven, you can prepare the filling.

  1. For this, lightly fry the finely chopped onion, pepper and clove of garlic in the heated oil in a pan and fry briefly.
  2. Add the couscous, the very small diced apricots and the red curry paste, all with a cup of vegetable broth to extend until a supple mass arises. Season with salt and, if necessary, chilli powder.
  3. Add the mass to the pumpkins, cover again and cook for another 15-20 minutes. The cooking time varies depending on the size. The pumpkin is even when the pulp is well pierced. Serve a pumpkin on a plate per person.
  4. I recommend Ciabatta or Bauernbrötchen, but such a pumpkin is also a good satiety. A nice glass of dry white wine for the grownups is still a good idea.

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