bohemianwanderer – This baked stuffed pumpkin dish is designed as a centrepiece meal that works equally well for a shared dinner or elegant canapés. The recipe focuses on rich autumn flavours, combining pumpkin flesh with mushrooms, chestnuts, herbs, and a creamy cheese sauce. Preparation takes around 15 minutes, followed by slow oven cooking that allows the pumpkin to soften while absorbing the savoury filling. The result is a comforting, visually striking dish suited to entertaining or special occasions.
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Preparing the Pumpkin and Savoury Filling
Begin by heating the oven to 200C, or 180C using a fan setting. Choose a large pumpkin with a generous cavity, such as crown prince, delica, or kabocha. Using a small serrated knife, cut a lid approximately 15 centimetres wide from the top. Scoop out the seeds, then remove and reserve a little extra flesh to widen the cavity. Rub the inside with a tablespoon of olive oil, salt, and mixed spice to season evenly.
Heat olive oil in a large sauté pan over medium heat. Add the chopped onion and the reserved pumpkin flesh, then cook for six to seven minutes until softened. Stir in the garlic, chestnuts, thyme leaves, and remaining mixed spice, and cook briefly until aromatic. Transfer the mixture to a large bowl. In the same pan, heat more oil and add the mushrooms with salt and black pepper. Increase the heat and cook for around 15 minutes, stirring regularly, until all liquid evaporates. Add the mushrooms to the onion mixture and combine well.
Baking, Serving, and Presentation
To prepare the sauce, melt butter in a saucepan over medium heat. Add flour and salt, whisking continuously until smooth and lightly cooked. Gradually whisk in the milk, maintaining constant movement, until the sauce thickens into a smooth béchamel. Remove from the heat once the desired consistency is reached. Fold most of the cheeses into the mushroom mixture, reserving a portion of grated emmental for later.
Spoon the filling into the pumpkin cavity until nearly full. Slowly pour in as much béchamel as the cavity allows, ensuring it spreads evenly. Replace the pumpkin lid, wrap the pumpkin tightly in foil, and bake for one hour to one hour and fifteen minutes. The pumpkin is ready when a sharp knife passes easily through the skin. Remove the foil from the top, discard the lid, and scatter the reserved cheese over the filling. Return to the oven for ten minutes until bubbling and golden.
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Once baked, carefully remove the foil and serve directly from the roasting tin or transfer to a platter. For canapés, spread some of the filling onto toasted baguette slices and finish with cornichons. For a main course, scoop out portions of pumpkin flesh with the filling and serve alongside bread, cornichons, and fresh salad leaves.
