Baked Stuffed Pumpkin
Baked Stuffed Pumpkin.

Baked stuffed pumpkin.

Autumn and winter. Pumpkin season.

This time I used the chestnut pumpkin (in Italy for its flavor reminiscent of chestnut) Pumpkin Chestnut or Hokkaido or even Potimarron .

This pumpkin is very particular variety, perfect to use in the kitchen.

Its peel is edible and can be cooked in the same way as the pulp. Queta pumpkin is very nutritious and its particular flavor is reminiscent of a chestnut puree.

I didn't know her and it's the first time I've tried pumpkin hokkaido/castagna/potimarron and I think it's very good.

This is the variety Uchiki kuri known in Italy as chestnut pumpkin, small, with the peel of a beautiful red/orange color, it also takes the name of Hokkaido because it is also cultivated on the island of Hokkaido .

I was at the market and I saw this very particular pumpkin in the counter where I buy very often.

I tried this recipe and the result was really tasty and appreciated.

Ingredients for 4 people:

1 Pumpkin Chestnut or Hokkaido or Potimarron Mature (about 1kg.). I used a pumpkin from the Farm Nadalini ;

50 GR. Cheese Silano Dop.; The Leopoldina Chestnut

50 GR. Cheese Montasio Dop.;

50 GR. Parmigiano Reggiano Grated;

5/6 chestnuts. I used those of the Farm La Castagna Leopoldina ;

Rosemary (quantum satis)

Thyme (quantum satis)

Salt (quantum satis)

2 tablespoon extra virgin olive oil

icon right arrowMost important ingredient (this ingredient is indicated at the end of this post).


Clean the pumpkin: washed well, cut in half and with a spoon remove all the internal seeds.

Leave a half whole; a half cut into pieces and boiled in boiling water for about 10 minutes.

Pumpkin Stuffed Baked Pro


Season half left whole with salt and bake in a hot oven for 15 minutes, to become softer.

Remember: the peel is edible and as good as the pulp (in this recipe peel and pulp cooked together). You can taste everything about this pumpkin: peel and pulp together. Baked seeds.

Meanwhile put to boil the chestnuts washed and engraved for about 20 minutes.

Just ready drained, let it stypid and then peel, cutting them finely.

Drain the pumpkin and put in a bowl. Crush well with the rebbi of a fork and add the chopped herbs, cheeses cut into cubes, parmesan and chestnuts.

Mix the ingredients well and fill the half pumpkin.

Continue cooking the stuffed pumpkin in the oven for about 15 minutes.

Remove from the oven let stand for a few minutes and serve on the table.

Enjoy your meal,

icon right arrowMost important and fundamental ingredient:

Use only quality products. Italian products are unmatched for their quality. They are the most appreciated, desired and, Obviously, copied from the rest of the world and always with bad results.

Request only products of Italian origin/production/processing when you then cook only italian ingredients.

Original and typical food products: heritage of Italy's culinary and cultural wealth D.O.P.


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