An autumnal dish that can be adapted to your tastes and to what you have in your cupboard
top recipe for the family


For 1 pumpkin, medium size (about 15cm diam.)

  • 1 white onion
  • 200gr of bacon (smoked or not)
  • 200g button mushrooms
  • 1 tbsp. fresh cream (optional)
  • The little +. chestnut chips (to stay with the fall theme and because it goes marvellously well with the pumpkin)
  • salt / pepper


  • Preheat the oven to 180°. (revolving heat)
  • Cut off the pumpkin hat. Remove the seeds. Slightly hollow out the pumpkin and keep some flesh.
  • Slide the pumpkin (with its cap) into a gratin dish. and pre-cook the pumpkin for about 15/20 minutes (put a little water at the bottom of the dish)
  • In the meantime, peel and chop the onion.. Clean the mushrooms and slice them
  • In a frying pan, heat a little oil or of duck fat (even better). Sauté the onionss then add bacon previously bleached, then mushrooms. Add pumpkin flesh chopped up
  • Cook over low heat until the mushrooms have given up all their water. Add a tablespoon of fresh cream
  • Salt and pepper
  • Fill the pumpkin preparation and Bake for 30mn approximately. The flesh of the pumpkin should be tender.
  • When it's time to serve, sprinkle with a small dash of hazelnut oil.It's delicious.


This recipe can be made with other fillings depending on the ingredients of the day or for a vegetarian recipe:

  • Make a stuffing based on rice + sausage meat + garlic (like stuffed tomatoes)
  • We can replace the bacon with white ham (a little less fat)
  • We can replace button mushrooms with other seasonal mushrooms
  • Some herbs such as chives goes very well with the recipe
  • For a slightly richer dish, you can add a handful of grated cheese (comté, emmenthal...) or goat cheese.
  • For a 100% vegetarian version, le joli blog Healthyfood - Creation offers a variant with quinoa, lentils, carrots and goat cheese.


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