Stuffed butternut pumpkin

Stuffed butternut pumpkin

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1 small butternut pumpkin
60ml water
30g butter
1 onion, finely chopped
1 rasher streaky bacon, rind removed and chopped
185g minced beef, pork, veal or lamb, cooked or uncooked
or 125g cheese, grated
1 large ripe tomato, peeled, seeded and chopped
1 tablespoon mixed fresh herbs, chopped
or 1 teaspoon dried herbs, mixed with 1 tablespoon chopped fresh parsley
80g fresh breadcrumbs
salt and freshly ground black pepper

Method

  1. Cut pumpkin in half lengthways and scoop out seeds and fibres. Place cut sides down in a baking dish, add water and bake in a preheated moderate oven for 30 minutes until just tender.
  2. Meanwhile, heat butter and cook onion and bacon gently until onion is soft. If using uncooked meat, add it and cook, stirring and breaking down lumps with a fork, until lightly browned. Otherwise, mix onion with meat or cheese off the heat. Add tomato, herbs, half the breadcrumbs and salt and pepper.
  3. Scoop out flesh from pumpkin, leaving a thin wall. Dice flesh, add to stuffing mixture and fill pumpkin shells. Sprinkle with remaining breadcrumbs. Return to oven and bake for 15–20 minutes or until topping is brown and crisp.
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