Day 270 – Autumn food in high summer weather….. world gone wild!

We’re in the mood for Autumn, but at the moment the weather has gone back in time to high summer!  It feels really weird to be shopping in our local market looking at gorgeous pumpkins and autumn veg, while the sun is cracking the pavements.  During my last trip at the weekend, I spotted some pale white pumpkin which looked really unusual.  After advice from our local veg merchant, I decided to give it a go.  Adapted from a recipe of his, I can thoroughly recommend this dish, loved by both Hubbie and kids.

Stuffed White Pumpkin

….

Ingredients

  • 1 white pumpkin
  • 500g mince
  • grated cheese
  • 3 cloves garlic, crushed
  • 2 onions (I used red as they were the only ones I had in the house)
  • some dried herbs

Directions

Get your Hubbie to slice the top of the Pumpkin (as this is a very difficult job, definitely one for a real man!).  Scoop out the pumpkin flesh with a spoon, and seperate the seeds from it. (these are lovely roasted in the oven with a little salt on them)

Chop up the pumpkin flesh.

Pop the empty pumpkin into the oven (170 deg) for about 20/25 minutes.  In the meantime, fry the onion and the garlic in a little olive oil, and then add the mince.  After 10 minutes of cooking, add the chopped pumpkin flesh, the herbs, and some pepper.  Sprinkle in a little water and cook slowly with the lid on, for 25 minutes til soft.

Stuff the pumpkin shell with the mixture, sandwiching some grated cheese in the middle, and finishing with a layer of grated cheese on top.  Pop back into the oven for another 25 minutes.  (I added some dried breadcrumbs flavoured with herbs and garlic I’d bought on a trip to Waitrose a while ago!)

Serve warm with crusty bread – delicious!

 

 

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