Recipe: Stuffed baked pumpkin

Ingredients (serves 4)

• 2 to 4 small Hokkaido pumpkins, depending on size

• 100 g butter

For the filling:

• 300 g minced beef

• 300 g diced vegetables such as carrots, leeks, onions, celery and tomatoes

• 2 cloves of garlic

• 1 sprig of rosemary

• 4 tablespoons rapeseed oil

• 10 g tomato purée

• 200 ml vegetable stock

• 100 g crème fraîche

• 100 g grated cheese

Tip: buying organic food is another way to support biodiversity.

Recipe

Let’s get started:

Prepare the pumpkins:

1. Cut off the tops, hollow out the pumpkins and season with salt and pepper. Add a little butter.

2. Fill a baking dish with 2 cm of water, place the pumpkins and their tops in the dish, and cook in a fan oven at 180°C for 20 minutes.

Prepare the filling:

1. Dice 300 g of carrots, celery, leeks, tomatoes and onions.

2. Brown 300 g of minced beef in a pan with the oil. Add the garlic, vegetables, salt, pepper and rosemary, then cook the tomato purée briefly with the mixture.

3. Deglaze with the stock and simmer over medium heat for around 15 minutes.

Bake and garnish:

1. Divide the filling among the pumpkins and sprinkle with grated cheese.

2. Cook in a fan oven at 180°C for 20 minutes.

3. Finally, garnish the stuffed baked pumpkins with their tops and crème fraîche.

Have fun cooking—and enjoy your meal!