Baked Pumpkin with Vegetable Filling

Name: Baked Pumpkin with Vegetable Filling
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Europe
Ingredients: 2 kg pumpkin e.g., Golden Nugget (1 pumpkin); 500 g firm potatoes; 2 onions; 2 Garlic cloves; 150 g small salami; 2 tbsp fresh chopped parsley; Salt; pepper (ground); nutmeg; 100 ml dry white wine; 75 g grated Emmental cheese

Prep: 20min

| Servings: 4 | Cook: 50min

A baked pumpkin stuffed with fresh vegetables and savory salami, topped with Emmental cheese and a splash of dry white wine – a hearty dish from the European pumpkin vegetable category. Try this and more recipes from Spoonsparrow!

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Ingredients

2 kg pumpkin e.g., Golden Nugget (1 pumpkin)
500 g firm potatoes
2 onions
2 Garlic cloves
150 g small salami
2 tbsp fresh chopped parsley
Salt
pepper (ground)
nutmeg
100 ml dry white wine
75 g grated Emmental cheese

Instructions

1.
Wash the pumpkin, cut off a lid and scoop out the flesh leaving a thin rim. Cut the flesh into pieces.
2.
Preheat the oven to 180°C fan.
3.
Peel, wash and dice the potatoes. Peel and finely dice the onions and garlic. Slice the salami. Mix the vegetables with the salami and parsley, season with salt, pepper and nutmeg. Fill the hollowed pumpkin, pour in the wine. Place on a rack (fat pan underneath), optionally cover with the lid, sprinkle cheese on top and bake for about 50 minutes until golden brown.