An autumn dish that you can adapt according to your tastes and what you have in your cupboard
Top family recipe

THE INGREDIENTS OF STUFFED PUMPKIN

For 1 pumpkin, medium size (about 15cm in diameter)

  • 1 white onion
  • 200gr of bacon (smoked or not)
  • 200g button mushrooms
  • 1 tablespoon crème fraîche (optional)
  • The little + : chestnut chips (to stay in the autumn theme and because it goes wonderfully well with the pumpkin)
  • salt / pepper

THE RECIPE:

  • Preheat the oven to 180° (fan)
  • Cut out the cap of the pumpkin. Remove the seeds. Hollow out the pumpkin slightly and keep some flesh
  • Slip 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)
  • Meanwhile, peel and slice the onion. Clean the mushrooms and slice them
  • In a frying pan, heat a little duck oil or fat (even better). Sauté the onionsand add the blanched bacon , then the mushrooms. Add the pumpkin flesh cut into small pieces
  • Cook over low heat until the mushrooms have released all their water. Add a tablespoon of crème fraiche
  • Season with salt and pepper
  • Fill the pumpkin with the preparation and bake for about 30 minutes . The flesh of the pumpkin must be tender
  • When ready to serve, drizzle with a little hazelnut oil, it’s delicious

TRICKS:

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

  • Make a stuffing made with rice + sausage meat + garlic (such as stuffed tomatoes)
  • You can replace the bacon with white ham (a little less fatty)
  • Button mushrooms can be replaced by other seasonal mushrooms
  • Some herbs like chives go 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, the pretty blog Healthyfood – Création offers a variant with quinoa, lentils, carrots and goat cheese

OTHER RECIPE IDEAS, TOP TO MAKE WITH CHILDREN:

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