Baked pumpkin is perfect for these autumn days and with cheese it becomes irresistible. What are you waiting for to prepare it?
Resist the pumpkin it is very difficult to resist this baked pumpkin with cheese it's practically impossible! Soft and very sweet, the pumpkin goes perfectly with the stronger taste of a cheese, seasoned or cooler, as you prefer. Baking in the oven will then make one of the latter thick and enveloping cream which will cover the pumpkin pieces making each bite irresistible.
How to cut the pumpkin
Often people stop cooking this wonderful vegetable for difficulty in cleaning it. In reality, you just need a sharp knife and that's it. For this recipe you just need to cut the calotte of the pumpkin, where the petiole is located. Set it aside. Once opened, with the help of a spoon remove part of the pulp and seeds, to make a hollow. The pumpkin will then be stuffed with a filling. For other recipes, stick a knife in the center, near the stalk. Then forcefully let it go down to the base and then repeat the operation about two centimeters from the first cut. Continue in this way until you have sliced the whole pumpkin and then, placing each slice on the flat side, shell it with the same knife. With a spoon, remove the seeds central and reduce it to chunks. All simple, right?
The most suitable cheeses with pumpkin
The sweetness of the pumpkin goes well with many types of cheeses, from the tastiest to the most delicate, it's just a matter of taste! You can choose between a softer taleggio and a stronger fontina. Or opt for a cheese such as pecorino, extremely characterized, or a blue cheese. Here, too, you will be spoiled for choice in terms of sweetness and aging. You will have to reduce it to flakes or pieces, and with these fill the pumpkin and bake it.
The recipe for baked pumpkin with cheese
To cook this dish, get yourself one whole pumpkin. Open it as indicated above and empty the seeds with the help of a spoon. In a pan, fry in a little oil 150 g of leeks cleaned and sliced. Once they are cooked, add 100 g of hazelnuts chopped and 200 g of taleggio cheese done in chunks. Leave to heat on the stove for 5 minutes, add a few chopped needles of rosemary and mix well. Fill the pumpkin with this stuffing, close it with the cap, grease it with a drizzle of extra virgin olive oil and wrap it in aluminum foil. Bake your pumpkin for an hour at 175 °. Remove from the oven and serve.
In the Tutorial some other ideas for using baked pumpkin with cheese
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