Description
A visually stunning and filling dish made with cheese, garlic, and fresh spinach inside a pumpkin.
Ingredients
- 1 medium Pumpkin (pie pumpkin, kabocha, or sugar pumpkin)
- 4 cloves Garlic (chopped)
- 3 Spring Onions (chopped)
- 8 ounces Emmental Cheese (grated; Gruyere can be substituted)
- 4 ounces Cheddar Cheese (grated)
- ½ cup Walnuts (chopped; optional)
- 1 cup Spinach (fresh; or defrosted frozen spinach)
- â…“ cup Heavy Cream
- ½ teaspoon Chili Flakes (optional)
- ½ teaspoon Nutmeg
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Cut the top off the pumpkin and scoop out the seeds and stringy bits.
- In a skillet, heat some oil over medium heat, add the chopped garlic and spring onions, and cook until soft.
- Add the spinach to the skillet and cook until wilted.
- In a bowl, combine the garlic and onion mixture with the grated cheeses, walnuts, heavy cream, chili flakes, nutmeg, salt, and black pepper. Mix well.
- Fill the hollowed-out pumpkin with the cheese mixture, pressing it down gently.
- Place the stuffed pumpkin on a baking sheet and cover it with foil. Bake for about 45-60 minutes, or until the pumpkin is tender.
- Remove the foil and bake for an additional 10 minutes until the top gets slightly brown and bubbly.
- Let it cool for a few minutes before serving.
Notes
Pairs well with salads or crusty bread. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian