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.
- For this, lightly fry the finely chopped onion, pepper and clove of garlic in the heated oil in a pan and fry briefly.
- 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.
- 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.
- 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.