Pumpkin Stuffed with Leeks and Feta
Pumpkin Stuffed with leeks and feta.

Pumpkin Stuffed with leeks and feta.
We are lovers of pumpkin in all its variations and cooked in its infinite interpretations.

Pumpkin: a queen of the table.

This time, I found a new recipe that I adapted to our tastes: exaltation of the flavors of the ingredients without too many intrusions of strange flavors.

The Chestnut pumpkin / Hokkaido is the queen of this recipe and I cooked with leeks and feta.
This dish is spectacularly perfect to be presented at the table and is really tasty.

In addition, its ingredients have very few calories and a low glycemic value.
This tasty dish can be an appetizer, a first or a second.


This stuffed pumpkin is a delicious dish: pumpkin, leeks and feta create a great taste on the palate.

Also remember: you eat everything about this pumpkin.

Also the peel which is very good. Wash the pumpkin and peel very thoroughly.


Portions: 4 people

Pumpkin Stuffed with Leeks and Feta1


1 Hokkaido pumpkin/Chestnut on average about 600/700 GR. – I use those grown by the Farm ” Nadalini - Wikipedia
400 GR. leeks
200 GR. Feta cheese
2 cloves of Garlic
1 Bunch Parsley
5 tablespoons extra virgin olive oil’
Rosemary (a sprig)
pomegranates to decorate and to add to the filling mixture.


Pumpkin Stuffed with Leeks and Feta2


Wash the pumpkin well, then remove the shell keeping it aside.
Level, if necessary, the bottom of the pumpkin so that it stands well.

Remove the innermost part with the seeds (that you can toast in the oven and eat) and then with a sharp knife take the pulp taking care not to affect the peel.
At the end you have to get a kind of big bowl with the thick edge about 2 cm.

Dice the pulp of the pumpkin and slice the leeks into slices.
Put them both to brown in a pan with chopped garlic, 3 tablespoons of oil and chopped rosemary and continue to 10-15 minutes.

Then add the crumbled feta and a handful of finely chopped parsley and some pomegranate grains.
Before removing from the heat, check the salt (it may not be necessary because the cheese is already savory).

Place the emptied pumpkin in a baking dish, grease internally and externally with oil. Grease also the shell, that you will use both as a decoration and for eating.

Stuffed with the mixed browned pumpkin and add a little chopped parsley and pomegranate grains. Bake 180 °C for approx. 45 minutes.
Check the cooking with a toothpick: the pumpkin is cooked if the toothpick enters easily.

Leave a few more minutes if you prefer a pumpkin with the crispiest skin.
Let the pumpkin rest for 15 minutes, then garnish it with a few pomegranate grains.
Bring it to the table and serve: cut into wedges.

Enjoy your meal,


As you will have understood by visiting our website, we are greedy for pumpkin in all its realizations in the kitchen.
You can also find inspiration:
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Pumpkin Gratin Stuffed with Cabbage and Rice.

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Pumpkin and Chocolate Muffin








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With Pumpkin Cake











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