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Baked Mini-Pumpkins with Raschera and Bread Stuffing

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  • Author: Valeria Necchio
  • Total Time: 1 hour 30 minutes
  • Yield: 2 1x


A simple bread and cheese soup served into a baked squash, whose flesh will combine with the filling for a warming melt-in-the mouth fall dish. Adapted from a Ruth Reichl’s recipe.


  • 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
  • 1 1/2 cup vegetable broth


  1. Preheat the oven to 450°F.
  2. Cut the top of each pumkin and remove seeds and loose parts from the inside of the pumpkins.
  3. In the meantime, toast bread in a skillet over medium heat.
  4. Salt the inside of the pumkins, then stuff them with alternate layers of bread and cheese, salting, grating nutmeg and spreading sage powder on each layer. Finish with cheese.
  5. Combine broth and milk and pour the liquid to fill the pumpkins.
  6. Cover pumpkins with tops and place them on a baking mold half filled with water.
  7. Bake for about one hour or until the flesh is tender. Serve hot.
  • Prep Time: 30 mins
  • Cook Time: 1 hour
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