Stuffed Gorgonzola pumpkin
Time
Preparation time: 15 min.
Cooking or baking time: 1 hour 5 min.
Total preparation time: 1 hr. 20 min.
Today, our Gorgonzola supermarket had pumpkins on sale for under one euro. They look pretty and above all they taste good. The name says it all: the Gorgonzola pumpkin tastes a bit like tasty cheese. A recipe for stuffed Gorgonzola pumpkin was right there. I changed that a bit, here it is:
Ingredients for two persons:
- 2 gorgonzola pumpkins
- 200 g camembert
- 100-200 g ham cubes (alternatively 200 g salmon, so it was in the original)
- 1 tbsp. Creme fraiche
- possibly rosemary and thyme
- Pepper salt
preparation
- 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. 45 minutes. The pumpkin meat should already be soft, but still firm.
- While the pumpkin is smelting in the oven, you can prepare the filling. Crush 200 g Camembert with a fork, cut 100-200 g ham cubes (according to your taste) and mix together with a tablespoon of cream. Season with rosemary and / or thyme if desired. Season with pepper and salt. The pumpkin can handle a bit of spice!
- 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. And a nice glass of dry white wine. I wish good appetite!
