Stuffed Hokkaido Pumpkin with creamy Parmesan-Sauce is an delicious recipe for cold winter days and obviously ideal for Halloween. The nutty savoury aroma of the pumpkin in combination with the creamy and spicy cheese sauce is just perfect.
The Hokkaido pumpkin is ideal for this recipe because it is not too big, you do not need to peel it and it has a fine texture that reminds of hot & sweet chestnuts. Tasty and easy to handle.
Pumpkins came to Japan by the Portuguese – after years of work they cultivated the Utchiki kuri – better known as the Hokkaido pumpkin.
These are the ingredients you need to cook 2 stuffed Hokkaido:
- 2 small Hokkaido pumpkins
- 250 g of mixed mincemeat
- small cup of rice
- 100 g of bacon
- 2 onions
- 1 fresh apple
- 4 garlic gloves
- 3 pepperonis
- 150 g Parmesan
- 150 ml cream
- spoon butter
- stock, wine or just water
- paprika powder
Start with cooking the rice and let it cool down for the stuffing. Meanwhile it is time to open the pumpkins and scrape out the seeds. Prebake the prepared pumpkins in the oven at 150 degrees Celsius for about 10-15 minutes. By doing this you bring up the nutty aroma and the stuffing will not get dry.
Now it is time for the stuffing. Cut one onion, pepperonis, garlic, the apple and the bacon into small cubes. Mix rice, mincemeat and all other ingredients in a bowl well and season with salt, chili, thyme and rosemary.
Stuff the chilled pumpkins and put them in a baking dish filled with 2 cm of stock, wine or just water. Let them rest in the oven for about 30-45 minutes at 220 degrees Celsius – the exact cooking time depends finally on the size of the pumpkins you get.
The stuffed Hokkaido is on its way – so lets prepare a tasty cheese sauce. Cut the f*cking onion into small pieces and glaze those in a pan with butter. Add a teaspoon of flour and deglaze with a bit of stock, wine or water. Let it cook gently while your are grating the Parmesan. Add the Parmesan and the cream and cook it up to get a creamy cheesy sauce.
Time to serve a stuffed Hokkaido!