Stuffed Hokkaido Pumpkin with Chestnuts, Cranberries and Feta
A hearty autumn Thanksgiving plate: Hokkaido pumpkin roasted in the oven, filled with quinoa, chestnuts, apple and cranberries, with a touch of bacon and feta. The vegetables take centre stage; the bacon is just a small accompaniment.
By yumbelo · 2 servings · 60 minutes
Ingredients
- 1 pc Hokkaido pumpkin
- 100 g Quinoa
- 250 ml Water
- 100 g Chestnuts, pre-cooked and vacuum-packed
- 40 g Walnuts
- 30 g Dried cranberries
- 1 pc Onion
- 1 pc Garlic clove
- 30 g Bacon, diced
- 1 pc Apple
- 50 g Feta
- 2 pc Rosemary sprigs
- 1 tbsp Olive oil
- 1 tbsp Maple syrup
- 0.5 pc Lemon (juice and zest)
- 1 bunch Parsley
- Salt
- Pepper
Method
- Preheat the oven to 200 °C, top and bottom heat. Halve the pumpkin, scoop out the seeds with a spoon, rub the halves with olive oil, salt and pepper, and place them cut side down on a baking sheet.
- Bake the pumpkin for 20 to 25 minutes, until the flesh is soft.
- Rinse the quinoa in a sieve under cold water, bring it to a boil with the water and a pinch of salt, and let it simmer gently over low heat for 12 minutes. Then let it rest, covered, for 5 minutes.
- Fry the bacon in a dry pan until crispy and remove it. Finely dice the onion and garlic and sweat them in the bacon fat until translucent.
- Dice the apple and finely chop the rosemary needles. Add both to the onions and cook for 3 more minutes.
- Coarsely chop the walnuts and crumble the chestnuts. Add them to the pan with the cranberries, quinoa, maple syrup, lemon zest and a little lemon juice, mix well, and season with salt and pepper.
- Take the pumpkin out of the oven, pile the filling into the hollows and sprinkle the crumbled feta on top. Bake the halves for another 10 minutes.
- Chop the parsley, sprinkle it over the pumpkin halves, garnish with the crispy bacon and serve warm.