Pumpkins, squashes and gourds

Stuffed Munchkin Pumpkin with Pesto & Goats’ Cheese

Preparation and cooking time: 35 - 45 minutes.
Easy to microwave

Ingredients

You will need:

• 4 munchkins, washed and dried
• 2 small red onions, diced
• 16-20 cherry tomatoes, halved
• A handful of basil leaves
• 4 tbsps of pesto
• 2 small goats’ cheese or mozzarella, torn into pieces
• Olive oil for drizzling
• Sea salt and freshly ground pepper

Method

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).

Serves 4
TIP: Serve with a crisp peppery salad

Recipe kindly supplied by The Flower Shop

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