Stuffed Hokkaido

Ingredients

• 3 Hokkaido pumpkins
• 2 onions
• 4 Tbsp sunflower oil
• 100 ml Orange Juice
• 1 tbsp orange marmalade
• 3 tbsp apple cider vinegar
• 2 stalks lemon verbena
• Salt
• Pepper

Instructions

1. 1.

   Wash the pumpkins and cut them in half lengthwise. Remove the seeds and place four halves on a plate each. Slice the remaining two halves into thin strips, either by shaving or peeling with a vegetable peeler. Place the strips in a bowl.

2. 2.

   Peel and finely dice the onions. Sauté in 1 tbsp hot oil until translucent. Deglaze with orange juice and reduce by about half. Set aside to cool. Stir in the remaining oil, marmalade, and vinegar. Rinse the verbena, shake dry, strip leaves, chop, add to the dressing, and season with salt and pepper. Mix the dressing into the pumpkin strips and let sit for about 20 minutes.

3. 3.

   Taste before serving and fill the pumpkin halves with the mixture.