Pumpkins, squashes and gourds
Stuffed Munchkin Pumpkin with Pesto & Goats’ Cheese
Preparation and cooking time: 35 - 45 minutes.
You will need:
• 4 munchkins, washed and dried
Cut a “lid” off of the munchkin and reserve, scoop out the seeds to make smooth.
Put the onions in a strainer set over a bowl and cover with boiling water.
Leave for about 2 minutes, then drain, pat dry with kitchen paper and distribute among the pumpkins.
Add the tomato halves, basil leaves, a generous tablespoon or two of pesto and the goats’ cheese or mozzarella.
Sprinkle with sea salt and freshly ground pepper. The hollows should now be nicely filled with the ingredients.
Brush the pumpkins all over with olive oil, brushing the top of the cheese. Set the “lids” slightly askew.
Arrange in an oiled roasting tin or dish and cook in a preheated oven at 200ºC/400ºF/Gas 6 until tender.
Test with a metal skewer after 20 minutes, then again every 5-10 minutes until done. (The time depends on the size of your pumpkins).
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