Recipes
Stuffed Hokkaido Pumpkin

Stuffed Hokkaido Pumpkin | Recipe

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Stuffed Hokkaido Pumpkin | Recipe

Name: Stuffed Hokkaido Pumpkin
Cook time: 65 min
Yield: 4 Personen
Ingredients: 2 small Hokkaido pumpkins; 250 g couscous; 3 tbsp butter; 1 bunch fresh parsley; 2 spring onions; 60 g cranberries; 50 g pistachios; 150 g goat’s cream cheese; 100 ml milk, full fat; salt, pepper; 1 tbsp + 1/2 tbsp JS Speculoos Spice

Nils – Head Chef

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Cooking Time:

65 min

Difficulty:

Easy

Persons

Ingredients

1 tbsp + 1/2 tbsp

Speculoos Spice
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2

small Hokkaido pumpkins
250 g

couscous
3 tbsp

butter
1 bunch

fresh parsley
2

spring onions
60 g

cranberries
50 g

pistachios
150 g

goat’s cream cheese
100 ml

milk, full fat
salt, pepper

Method

Preheat the oven to 190°C.

Prepare the couscous according to the instructions on the packet, heat the butter and stir in 1 tbsp Speculoos. Pour over the finished couscous and mix in thoroughly.

Wash, pat dry and roughly chop the parsley. Wash the spring onions and cut into rings about 0.5 cm thick. Add the parsley, spring onions, cranberries and pistachios to the couscous and mix thoroughly. Mix the goat’s cream cheese with the milk until smooth and add salt, pepper and 1/2 tbsp Speculoos Spice. Then add to the couscous and fold in gently.

Wash the Hokkaido pumpkins. Cut off the top third of the pumpkins so that you have a lid. Scrape out the seeds with a spoon, sprinkle the pumpkin with a little salt and fill with the couscous mixture. Put the stuffed pumpkin in the oven for about 45 minutes.

Nutritional information: (Per person)

Calories
562 kcal

Carbohydrates
63 g

Protein
17 g

Fat
27 g