Pumpkin with Blue‑Cheese Walnut Filling

Ingredients

• 1000 g small Hokkaido pumpkin (4 small pumpkins)
• 5 tbsp chopped walnut kernels
• 150 g Roquefort cheese
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

   Cut a lid off each pumpkin and scoop out the seeds with a spoon.

2. 2.

   Scrape out some of the flesh, chop it finely.

3. 3.

   Roast the walnuts in a dry pan until fragrant. Crumble the cheese, mix with the nuts and chopped flesh, then fill the pumpkins.

4. 4.

   Season with salt, pepper and nutmeg.

5. 5.

   Place the pumpkins in a baking dish, put the lids back on, pour in one cup of water. Bake in a preheated oven at 180 °C (lower rack) for about 40–45 minutes.