Stuffed Gratinated Patisson Squash

Ingredients

• 100 g Hokkaido pumpkin flesh (orange)
• 8 small patisson squashes
• 170 g Gorgonzola
• 70 g roasted pine nuts
• 120 g diced pancetta
• 1 tbsp finely chopped parsley
• 1 tsp thyme
• 1 tsp mild paprika powder
• 0.5 tsp hot paprika powder
• 4 tbsp oil
• salt to taste
• 50 g butter (in flakes)

Instructions

1. 1.

   Cut pumpkin flesh into cubes.

2. 2.

   Wash squashes, cut off a lid and set aside. Hollow out the squashes leaving a small rim. Dice the remaining flesh.

3. 3.

   Cube Gorgonzola and combine with pine nuts, pancetta, diced Hokkaido, and pumpkin flesh in a bowl. Add oil, parsley, thyme, and paprika; mix well. Fill the hollowed squashes and place them in a greased baking dish.

4. 4.

   Top each stuffed squash with butter flakes, spread remaining filling between them, pour 1/2 cup water over, and bake in preheated oven at 200°C (lower rack) for about 30 minutes. Serve hot.