At the last editorial meeting of the kitchen disasters between me and my other personalities, one as stormy as those of Caragiale, lol, I came to the conclusion that this Halloween / Local Harvest Day we will promote a recipe stolen from friends . :)) One with a lot of honey to erase the sour-bitter taste of this covid year and with two rounds of elections…
Well, I’ve never cooked stuffed pumpkin, but I invited myself at the right time to my friend, who is an expert. 😛
For this recipe you need a pumpkin of the right size – more precisely, the two pieces must fit in the oven tray, otherwise you will have to improvise. Big time. 😀
Cut it in half, clean the seeds, wash, then bake it in the oven, over low heat until suitable, until the core is slightly done (try it with a fork).
Then follows the second stage: the interior is filled with a mixture of nuts, various seeds, hazelnuts, dried fruits if you want, honey and spices (cinnamon, hot peppers, etc.).
Put it back in the oven for another 25-30 minutes. At the end it should look like in the picture below. 🙂
If you burned it too hard, no problem, you’ll know next time. If it is still hard, keep it in the oven. 🙂 And if you have pumpkin left and you don’t know what to do with it… have you tried pumpkin cream soup?
PS1: we use pumpkin for cooking, not pumpkin for lanterns, right? 😀
PS2: next year let’s hope we do Buhuhu Evening again (connoisseurs know what it’s about)… 🙂