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
Units
Scale
- 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