Traditions. To me, some are easier to embrace than others. Halloween is still hard. It is a recent, modern, imported traditon for Italy and as such, it feels somehow wrong. I have never experienced it as a kid, there was just no trace of little gosts or witches wandering around town the last day of October. It was just another normal day.
In Italy, the real holiday is the 1st of November, All Saints or Ognissanti. Unlike Halloween, I have many memories linked to that day, including big lunches at grandma’s house with the whole family. It was nice, and there was good, seasonal food: pumpkin ravioli, baked sweet potatoes, stir-fryed greens with garlic, mushroom or squash or chicken liver risotto, roasted guinea fowl, apple strudel with cinnamon and rasins.
I wanted to make something to remind me of that feeling of warmth and cozines, to feel a little bit closer to my family even if I live far from them. to A few days before Ognissanti, I had found a recipe in Sigrid’s blog (originally by Ruth Reichl) for a baked pumpkin stuffed with cheese, bread and broth. Something between a gratin, a casserole and a soup. I don’t know why, but it felt like it was the perfect dih, the one I was looking for.
I just feared I would never find a little squash like those both recipes called for. All you can find here are huge Mantova or Napoli squashes. On Ognissanti day, I did. I was heading to the park to take my usual evening walk, and an old guy was selling veggies along the walking path, including pumpkins. He had big ones and little ones too! I was so thankful for having some coins in my pocket. I bought two on the way back and brought them home, holding one in each hand. That night, I baked them.
I followed Ruth’s recipe but twisted it a bit. I made it mine using Raschera cheese from Piedmont and some sage powder my grandma gave to me on one of my trips back home. It was good, warming and filling. In the end, I had my squash carved as though it was Halloween. Only, I thought it was a better idea to eat it.
PrintBaked Mini-Pumpkins with Raschera and Bread Stuffing
- Total Time: 1 hour 30 minutes
- Yield: 2 servings 1x
Description
A comforting dish of baked mini-pumpkins filled with layers of crusty bread and creamy Raschera cheese, seasoned with nutmeg and sage, perfect for a cozy fall meal.
Ingredients
- 2 little pumpkins (like kuri squash or similar)
- 8 slices of crusty country bread
- 8 thin slices of Raschera DOP cheese
- Freshly grated nutmeg
- Sage powder
- Fresh ground sea salt
- 1 1/2 cups milk
Instructions
- Preheat the oven to 450°F (230°C).
- Cut the top off each pumpkin and scoop out the seeds and any loose fibers from the inside.
- Lightly salt the interior of the pumpkins.
- In a skillet over medium heat, toast the slices of bread until golden brown on both sides.
- Place a layer of toasted bread inside each pumpkin, followed by a slice of Raschera cheese. Repeat the layers until the pumpkins are filled, finishing with cheese on top.
- Sprinkle freshly grated nutmeg and sage powder over the top layer.
- Pour 3/4 cup of milk into each pumpkin, allowing it to soak into the bread and cheese layers.
- Place the pumpkins on a baking sheet and bake in the preheated oven for about 1 hour, or until the pumpkins are tender when pierced with a fork and the cheese is bubbly and golden.
- Remove from the oven and let cool slightly before serving. The pumpkin flesh can be scooped and mixed with the filling as you eat.
Notes
Use small pumpkins like kuri squash for best results. Raschera cheese adds a unique flavor, but you can substitute with another semi-soft cheese if unavailable. The dish is best served warm, and the pumpkin flesh should be mixed with the filling for full flavor. Leftovers can be stored in the refrigerator for up to 2 days and reheated before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed pumpkin
- Calories: 450
- Sugar: 8
- Sodium: 750
- Fat: 18
- Carbohydrates: 60
- Fiber: 6
- Protein: 18
- Cholesterol: 45
