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