Ingredients

• 3 kg a pumpkin
• 280 g sweet gorgonzola
• 170 g Greek yogurt
• 40 g shelled pumpkin seeds
• extra virgin olive oil
• paprika
• salt

For the recipe of cream cheese in the pumpkin, wash and dry the pumpkin; cut
the cap with the petiole. Remove the seeds with a spoon, massage it in and out with oiled hands; bake it together with the cap, resting side by side, in the static oven at 170 ° C for 1 hour and 30 minutes. Remove from the oven and let it cool. Blend the gorgonzola with ricotta and yogurt.
Toast the pumpkin seeds in a pan with a drizzle of oil with a teaspoon of paprika and salt for a minute. Fill the pumpkin with the cream, garnish with the toasted seeds and serve, to taste, with slices of toasted bread or crackers. Bring it on Cook the pumpkin the day before and store it in the fridge, pulling it out 2 hours before serving.

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