Small Pumpkins Filled with Bread Mixture

Ingredients

• 8 slices of white bread (depending on pumpkin size)
• 2 tbsp clarified butter
• 1 tbsp capers
• 5 tbsp olive oil
• Salt
• ground pepper
• 1 sprig thyme (torn into pieces)
• 1 tsp finely chopped basil
• 4 tbsp toasted pine nuts
• 50 g grated Parmesan
• 1 tsp chopped parsley
• 8 small Patisson pumpkins
• 2 Eggs
• 5 tbsp white wine
• 2 tbsp butter
• 200 ml vegetable broth

Instructions

1. 1.

   Cut the bread into cubes and fry them in hot clarified butter until golden brown; drain on paper towels. Finely chop the capers. Mix oil with a pinch of salt and pepper, then stir in capers, thyme, basil, pine nuts, Parmesan, and parsley. Fold the bread cubes into the mixture.

2. 2.

   Trim off the tops of the pumpkins and scoop out seeds and some flesh. Season the pumpkin cavities with salt and pepper. Preheat the oven to 180 °C (conventional).

3. 3.

   Whisk the eggs with the wine, add to the bread mixture, and stir briefly.

4. 4.

   Fill the pumpkins with the bread mixture, place them in a shallow baking dish, top with butter shards, and replace the caps. Pour the broth over the pumpkins and bake at 180 °C for about 45 minutes.