Stuffed Patisson Pumpkin with Mozzarella and Pesto

Ingredients

• 8 mini pumpkins (patissons)
• Salt
• Pepper
• 2 tbsp lemon olive oil
• 250 g herb mozzarella
• Salt
• Pepper
• 4 tbsp pesto
• oil
• basil (for garnish)

Instructions

1. 1.

   Wash the pumpkins, cut off a lid and hollow them out. Brush with lemon olive oil and season with salt and pepper. Cut the mozzarella into pieces and distribute inside the pumpkins. Cover each pumpkin with 1 tbsp of pesto.

2. 2.

   Place the patissons in an oven-safe dish greased with oil, replace the pumpkin lids, and bake in a preheated oven at 200 °C for about 15–20 minutes. Sprinkle with pepper and garnish with basil leaves before serving.