Stuffed pumpkin: the best recipe
Should the pumpkin be pre-cooked before stuffing it?
Ingredients · Servings 2 people
- 1 medium organic butternut squash
- 1 unit organic onion
- 50g raw milk Comté cheese
- 2 cloves of garlic
- 0.5 bunch fresh chopped organic parsley
- 1 drizzle of olive oil
- 1 knob of butter
- 10 ml heavy liquid cream
- 1 pinch of salt
- 1 pinch of pepper
Method · 20 min
- Peel the onion and garlic cloves. Mince the garlic cloves and dice the onion.
- Sauté everything in a little olive oil and a knob of butter. Add salt and freshly ground pepper at the end of cooking. Mix this with rice, the raw milk Comté cheese cubes, and chopped parsley; reserve some parsley for the end of cooking. Set aside.
- Preheat your oven to 180°C. Wash the pumpkin, cut off the top, and remove the core and seeds. Drizzle with olive oil and add a small piece of butter.
- Season the inside of the squash with salt and pepper. Place the squash in an ovenproof dish. Fill the squash with the rice stuffing. Pour in the cream and mix gently. Replace the top. Brush with olive oil. Add a small glass of water to the dish. Don't hesitate to add more water or stock during cooking if needed.
- Bake for 35-40 minutes, depending on your oven. The squash is cooked when a knife easily pierces the flesh. Serve the squash drizzled with its juices and sprinkled with the remaining chopped parsley.
No, there's no need to pre-cook the pumpkin before stuffing it. Simply cut it open, remove the seeds and stringy bits, and then fill it with the rice stuffing. Baking it in the oven allows the pumpkin to gradually soften while the flavors of the stuffing develop.
How can you tell if the pumpkin is cooked through?
To check if it's cooked, pierce the flesh of the squash with the tip of a knife. It should be tender and pierce easily. If the flesh is still firm, continue cooking for a few more minutes in the oven. Cooking time may vary depending on the size of the squash.
